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The First American Cookbook: A Facsimile of "American Cookery," 1796
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Binding: Paperback
Dewey Decimal Number: 641.5973
EAN: 9780486247106
Edition: Facsimile
ISBN: 0486247104
Label: Dover Publications
Manufacturer: Dover Publications
Number Of Items: 1
Number Of Pages: 80
Publication Date: October 01, 1984
Publisher: Dover Publications
Studio: Dover Publications
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Editorial Review:
Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more. Introductory essay and Glossary of colonial cooking terms.
Customer Reviews
Average Rating: 
Rating: - Facsimile of the First American Cookbook
This is the first uniquely American Cookbook. Earlier colonial cookbooks were simply American publications of English cookbooks. Amelia Simmons described herself as an orphan and was apparently illiterate. She disowned some of the content of this cookbook in later editions as added by her unidentified scribe. The cookbook was widely plagiarized and pirated which serves as a further testimony to its importance. The scholarly introduction to this Dover edition, by Mary Tolford Wilson (written circa ... Read More
Rating: - great olde tyme book
fun to read or try to decypher written in old English
Rating: - The First American Cookbook written by a woman
In 1796, a young lady named Amelia Simmons published her cookbook. While other cookbooks had been printed, they were just reprints of European works. All had been written by men for men. At the time, no cookbook dealt so well with the unique food ingredients available in America.
So, this was the first cookbook slanted towards female cooks and is the first book to show corn meal as a primary ingredient. Here you will find the first recipes for "Indian Slapjacks: or "Johnny Cake" which became ... Read More
Rating: - Pioneer in the kitchen
Amelia Simmons created the first cookbook printed in America, by an American, using truly American ingredients. Up until her publication there were no printed recipes telling cooks how to prepare pumpkin, cranberries, turkey, sweet potatoes, etc. People adapted the recipes in their English (or other) cookbooks, but I'm sure were delighted to have this guide to newer culinary items. The Oxford University Press reprint edition has a very useful introduction by Mary Tolford Wilson, presenting historical ... Read More
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