Numéro de rayon préféré
ARC 641.5973 BET
Date de publication
1946
Format :
Livres
Pertinence:
0.3499
Numéro de rayon préféré
ELECTRONIC RESOURCE
Date de publication
2024 2023 2022 2021 2020
Format :
Ressources électroniques
Full text available: 2001-03-22 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
Pertinence:
0.3240
Numéro de rayon préféré
641.5973 COM
Date de publication
1970
Format :
Livres
Pertinence:
0.3240
Numéro de rayon préféré
ARC KLI 641.5973 AME
Date de publication
1999 1998 1997 1996 1995
Format :
Livres
Pertinence:
0.3030
Numéro de rayon préféré
641.5973 COU
Date de publication
1970
Format :
Livres
Pertinence:
0.3030
Numéro de rayon préféré
641.5973 ORI
Date de publication
1945
Format :
Livres
Pertinence:
0.2857
Numéro de rayon préféré
ARC MENU GREEN 208
Date de publication
1979 1978 1977 1976 1975
Format :
Livres
Pertinence:
0.2646
Numéro de rayon préféré
ARC MENU GREEN 43
Date de publication
1979 1978 1977 1976 1975
Format :
Livres
Pertinence:
0.2584
par
Simmons, Amelia.
Numéro de rayon préféré
641.5973
Date de publication
2012
Résumé
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 :
Ressources électroniques
Pertinence:
0.2474
par
Tower, Jeremiah
Numéro de rayon préféré
641.5973 TOW
Date de publication
1986
Format :
Livres
Pertinence:
0.2474
Numéro de rayon préféré
ARC COM 641.5973 SLA
Date de publication
1912
Format :
Livres
Pertinence:
0.2474
par
Tume, Lynelle
Numéro de rayon préféré
641.598 TUN
Date de publication
1979
Format :
Livres
Pertinence:
0.2377
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