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The cook not mad, or Rational cookery : being a collection of original and selected receipts.

Publisher: Kansas City, Mo. : Andrews McMeel Pub., ©2012.
Series: American antiquarian cookbook collection.
Edition/Format:   eBook : Document : English
Summary:
Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada's first printed cookbook. Ironically, the only difference between the editions was a single word: "Canadian" was substituted for "American" in the subtitle. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household  Read more...
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Details

Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
ISBN: 9781449428174 1449428177
OCLC Number: 828931802
Notes: Includes index.
Description: 1 online resource.
Series Title: American antiquarian cookbook collection.
Other Titles: Cook not mad
Rational cookery

Abstract:

Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada's first printed cookbook. Ironically, the only difference between the editions was a single word: "Canadian" was substituted for "American" in the subtitle. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to household organization for the contemporary housewife. The author describes the content as "Good Republican dishes" and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author's American intentions, the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks (No. 298, A Moorish Method of Cooking Beef, as Described by Captain Riley, the Ship-Wrecked Mariner).

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