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Author : Maria Eliza Ketelby Rundell
Publisher : Unknown
Page : 390 pages
File Size : 43,6 Mb
Release : 1823
Category : Brewing
ISBN : NYPL:33433061754770
Author : Anonim
Publisher : Unknown
Page : 458 pages
File Size : 47,5 Mb
Release : 1860
Category : Cooking, American
ISBN : HARVARD:32044087446340
Author : William Augustus Henderson
Publisher : Unknown
Page : 778 pages
File Size : 42,6 Mb
Release : 1828
Category : Cooking, American
ISBN : NYPL:33433082282272
Author : Maria Eliza Ketelby Rundell
Publisher : Legare Street Press
Page : 0 pages
File Size : 49,7 Mb
Release : 2023-07-18
Category : Electronic
ISBN : 1020197110
This book is a classic of American cookery, offering practical advice on how to prepare delicious and nutritious meals for families on a budget. The recipes are easy to follow and use simple, wholesome ingredients that are readily available. The book is a must-read for anyone interested in the history of American food and cooking. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Amelia Simmons
Publisher : Applewood Books
Page : 90 pages
File Size : 50,5 Mb
Release : 1996
Category : Cooking
ISBN : 9781557094391
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
Author : Henry Notaker
Publisher : Univ of California Press
Page : 400 pages
File Size : 40,6 Mb
Release : 2022-09-06
Category : Cooking
ISBN : 9780520391499
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
Author : Maria Eliza Ketelby Rundell
Publisher : Unknown
Page : 0 pages
File Size : 53,5 Mb
Release : 1822
Category : Cooking
ISBN : OCLC:191237438
Author : Sarah Josepha Hale
Publisher : Courier Corporation
Page : 162 pages
File Size : 51,6 Mb
Release : 2012-04-30
Category : Cooking
ISBN : 9780486136936
Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.
Author : Jessamyn Neuhaus
Publisher : JHU Press
Page : 510 pages
File Size : 49,7 Mb
Release : 2012-03-15
Category : History
ISBN : 9781421407326
A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Author : Amelia Simmons
Publisher : Andrews McMeel Publishing
Page : 73 pages
File Size : 53,5 Mb
Release : 2012-10-16
Category : Cooking
ISBN : 9781449423988
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found 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; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another 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. A culinary classic, American Cookery is a landmark in the history of American cooking. “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.
Author : Amelia Simmons
Publisher : Courier Corporation
Page : 80 pages
File Size : 46,5 Mb
Release : 2013-09-26
Category : Cooking
ISBN : 9780486319322
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.
Author : Malinda Russell
Publisher : William L. Clements Library
Page : 64 pages
File Size : 45,9 Mb
Release : 2007
Category : African American authors
ISBN : UOM:39015073926647
This title is a facsimile reprint of an 1866 book. The original book is the only known copy of the first cookbook authored by an African American. Malinda Russell, the author, was born a free woman of color.
Author : L. G. Abell
Publisher : Nabu Press
Page : 226 pages
File Size : 40,8 Mb
Release : 2014-02
Category : Electronic
ISBN : 1294661000
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Skillful Housewife's Book: Or Complete Guide To Domestic Cookery: Taste, Comfort And Economy ... Mrs. L. G. Abell Orange Judd & company, 1852 Cookery, American; Cooking, American; Home economics; Recipes
Author : Julia Child,Louisette Bertholle,Simone Beck
Publisher : Knopf
Page : 857 pages
File Size : 51,7 Mb
Release : 2011-10-05
Category : Cooking
ISBN : 9780307958174
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author : Amelia Simmons
Publisher : Good Press
Page : 54 pages
File Size : 40,5 Mb
Release : 2019-11-20
Category : Cooking
ISBN : EAN:4057664170415
American Cookery, by Amelia Simmons, is the first known cookbook written by an American. It teaches how to prepare fish, poultry, vegetables, as well as the making of pastes, puffs, pies, tarts, puddings, custards, preserves and all kinds of cakes.