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The First American Cookbook: a Facsimile of "American Cookery," 1796
US $9.60
大約HK$ 74.68
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運送：
免費 Standard Shipping.
所在地：Fossil, Oregon, 美國
送達日期：
估計於 10月1日 (星期三)至 10月6日 (星期一)之間送達 運送地點 94104
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物品細節
- 物品狀況
- 全新: 全新，未閱讀過和使用過的書籍，狀況完好，不存在缺頁或內頁受損。 查看所有物品狀況定義會在新視窗或分頁中開啟
- Dimensions
- 5.58 x 0.21 x 8.46 inches
- Paperback
- 80 pages
- Brand
- Does not apply
- Type
- Does not apply
- ISBN-13
- 978-0486247106
- ISBN-10
- 0486247104
- ISBN
- 9780486247106
關於產品
Product Identifiers
Publisher
Dover Publications, Incorporated
ISBN-10
0486247104
ISBN-13
9780486247106
eBay Product ID (ePID)
886169
Product Key Features
Edition
1796
Book Title
First American Cookbook : a Facsimile of American Cookery 1796
Number of Pages
80 Pages
Language
English
Publication Year
1984
Topic
United States / Colonial Period (1600-1775), Regional & Ethnic / American / General, Methods / General, Regional & Ethnic / American / New England
Illustrator
Yes
Genre
Cooking, History
Format
Trade Paperback
Dimensions
Item Height
0.2 in
Item Weight
3.3 Oz
Item Length
8.5 in
Item Width
5.4 in
Additional Product Features
Intended Audience
Trade
LCCN
84-004205
Dewey Edition
19
TitleLeading
The
Dewey Decimal
641.5973
Edition Description
Reprint,Facsimile edition
Synopsis
This facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language. Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, "their smell denotes their goodness." Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago. Here are the first uniquely American recipes using corn meal -- Indian pudding, "Johnny cake," and Indian slapjacks -- as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words "cookie" and "slaw" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb -- even how to dress a turtle. Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully. Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor., 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., 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.
LC Classification Number
TX703.S5 1
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