Signatura topográfica preferida
ARC 641.5973 BET
Fecha de publicación
1946
Formato:
Libros
Relevancia:
0.3499
Signatura topográfica preferida
ELECTRONIC RESOURCE
Fecha de publicación
2024 2023 2022 2021 2020
Formato:
Recursos electrónicos
Full text available: 2001-03-22 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
Relevancia:
0.3240
Signatura topográfica preferida
641.5973 COM
Fecha de publicación
1970
Formato:
Libros
Relevancia:
0.3240
Signatura topográfica preferida
ARC KLI 641.5973 AME
Fecha de publicación
1999 1998 1997 1996 1995
Formato:
Libros
Relevancia:
0.3030
Signatura topográfica preferida
641.5973 COU
Fecha de publicación
1970
Formato:
Libros
Relevancia:
0.3030
Signatura topográfica preferida
641.5973 ORI
Fecha de publicación
1945
Formato:
Libros
Relevancia:
0.2857
Signatura topográfica preferida
ARC MENU GREEN 208
Fecha de publicación
1979 1978 1977 1976 1975
Formato:
Libros
Relevancia:
0.2646
Signatura topográfica preferida
ARC MENU GREEN 43
Fecha de publicación
1979 1978 1977 1976 1975
Formato:
Libros
Relevancia:
0.2584
por
Simmons, Amelia.
Signatura topográfica preferida
641.5973
Fecha de publicación
2012
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.2474
por
Tower, Jeremiah
Signatura topográfica preferida
641.5973 TOW
Fecha de publicación
1986
Formato:
Libros
Relevancia:
0.2474
Signatura topográfica preferida
ARC COM 641.5973 SLA
Fecha de publicación
1912
Formato:
Libros
Relevancia:
0.2474
por
Tume, Lynelle
Signatura topográfica preferida
641.598 TUN
Fecha de publicación
1979
Formato:
Libros
Relevancia:
0.2377
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