American Cookery: or the Art of Dressing Viands, Fish, Poultry & Vegetables...Pastes, Puffs, Pies, Tarts, Puddings, Custards & Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake...
by Simmons, Amelia
- Used
- near fine
- Hardcover
- Condition
- Near Fine/Very Good+ (in mylar)
- Seller
-
Colorado Springs, Colorado, United States
Payment Methods Accepted
About This Item
Synopsis
Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history. This is the first cookbook written by an American author specifically published for American kitchens. 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’s subtitle, the recipes in her book were “adapted to this country,” 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’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” (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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Details
- Bookseller
- Clausen Books, RMABA (US)
- Bookseller's Inventory #
- 24504
- Title
- American Cookery: or the Art of Dressing Viands, Fish, Poultry & Vegetables...Pastes, Puffs, Pies, Tarts, Puddings, Custards & Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake...
- Author
- Simmons, Amelia
- Illustrator
- Woodcuts
- Format/Binding
- Hardcover
- Book Condition
- Used - Near Fine
- Jacket Condition
- Very Good+ (in mylar)
- Edition
- Reprint
- Publisher
- William B. Eerdmans Publishing Co.
- Place of Publication
- Grand Rapids, MI
- Date Published
- 1965
- Size
- 8vo - 7 3/4" - 9 3/4 "
- Keywords
- Early American Cuisine, Early American Cookbooks
- Bookseller catalogs
- Cooking;
Terms of Sale
Clausen Books, RMABA
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About the Seller
Clausen Books, RMABA
About Clausen Books, RMABA
Glossary
Some terminology that may be used in this description includes:
- Cloth
- "Cloth-bound" generally refers to a hardcover book with cloth covering the outside of the book covers. The cloth is stretched...
- Good+
- A term used to denote a condition a slight grade better than Good.
- Jacket
- Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...
- Reprint
- Any printing of a book which follows the original edition. By definition, a reprint is not a first edition.