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American cookery, or, The art of dressing viands, fish, poultry, and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life Preview this item
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American cookery, or, The art of dressing viands, fish, poultry, and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life

Author: Amelia Simmons
Publisher: Kansas City, Mo. : Andrews McMeel Pub., ©2012.
Series: American antiquarian cookbook collection.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Named by the Library of Congress as one of the 88 "Books That Shaped America," American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks printed and used by American colonists were British. As indicated in Amelia Simmons & rsquo;s subtitle, the recipes in her book were & ldquo;adapted to this country, & rdquo; reflecting the fact that American  Read more...
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Details

Genre/Form: Electronic books
Cookbooks
Early works
Early works to 1800
Additional Physical Format: Print version:
Simmons, Amelia.
American cookery, or, The art of dressing viands, fish, poultry, and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life.
Kansas City, Mo. : Andrews McMeel Pub., ©2012
(OCoLC)788293090
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Amelia Simmons
ISBN: 9781449423988 1449423981
OCLC Number: 818787463
Notes: Originally published: [Hartford, Conn.]: Hudson & Goodwin, 1796.
"Reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts"--Preliminary page.
Description: 1 online resource.
Series Title: American antiquarian cookbook collection.
Other Titles: Art of dressing viands, fish, poultry, and vegetables
Art of dressing viands, fish, poultry, & vegetables
Responsibility: by Amelia Simmons ; introduction by Melissa Clark.

Abstract:

Named by the Library of Congress as one of the 88 "Books That Shaped America," American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks printed and used by American colonists were British. As indicated in Amelia Simmons & rsquo;s subtitle, the recipes in her book were & ldquo;adapted to this country, & rdquo; reflecting the fact that American cooks had learned to make do with what was available in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; and the recipe for Johnny Cake is apparently the first printed version using cornmeal. The book also contains the first known recipe for turkey. Possibly the most far-reaching innovation was Simmons & rsquo;s use of pearlash & mdash;a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. & ldquo;Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution & mdash;a culinary revolution & mdash;occurred with the publication of a cookbook by an American for Americans. & rdquo; (Jan Longone, curator of American Culinary History, University of Michigan) This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

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