Call Number
ARC 641.5973 BET
Publication Date
1946
Format:
Books
Relevance:
0.3499
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
Full text available: 2001-03-22 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
Relevance:
0.3240
Call Number
641.5973 COM
Publication Date
1970
Format:
Books
Relevance:
0.3240
Call Number
ARC KLI 641.5973 AME
Publication Date
1999 1998 1997 1996 1995
Format:
Books
Relevance:
0.3030
Call Number
641.5973 COU
Publication Date
1970
Format:
Books
Relevance:
0.3030
Call Number
641.5973 ORI
Publication Date
1945
Format:
Books
Relevance:
0.2857
Call Number
ARC MENU GREEN 208
Publication Date
1979 1978 1977 1976 1975
Format:
Books
Relevance:
0.2646
Call Number
ARC MENU GREEN 43
Publication Date
1979 1978 1977 1976 1975
Format:
Books
Relevance:
0.2584
by
Simmons, Amelia.
Call Number
641.5973
Publication Date
2012
Summary
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.
Format:
Electronic Resources
Relevance:
0.2474
by
Tower, Jeremiah
Call Number
641.5973 TOW
Publication Date
1986
Format:
Books
Relevance:
0.2474
Call Number
ARC COM 641.5973 SLA
Publication Date
1912
Format:
Books
Relevance:
0.2474
by
Tume, Lynelle
Call Number
641.598 TUN
Publication Date
1979
Format:
Books
Relevance:
0.2377
Limit Search Results