The First American Cookbook: A Facsimile of "American Cookery," 1796 - Couverture souple

Simmons, Amelia

Couverture souple

ISBN 10 : 0486247104 ISBN 13 : 9780486247106

Editeur : Dover Publications Inc., 2003

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.

A propos du livre

Biographie de l'auteur

The only biographical information known about Amelia Simmons were from the cover and title pages of her cookbook that list her as "Amelia Simmons, An American Orphan"; nothing else is known about the author, so all else is by inference. American Cookery is the only known published work by her. She said in her preface: The candor of the American Ladies is solicitously entreated by the Authoress, as she is circumscribed in her knowledge, this being original work in this country. This phrase indicates that she probably lacked formal education. Based on other quotes from her preface, she was most likely a domestic laborer. She wrote of "those females who have parents, or brothers, or riches," and how female orphans may be "reduced to the necessity of going into families in the line of domestics." Culinary Historian Karen Hess says that because "...the first edition is from Hartford, historians have always assumed that she was a New Englander." However, many of the later editions were published from a cluster around the Hudson River Valley. Also, several Dutch words appeared in her work (for example, slaw and cookey), words that would have more likely come from that region, rather than New England. So a case can be made that Simmons more likely came from the Hudson Valley region. Karen Hess also referred to Miss. Simmons as a "good plain cook", noting the generous use and variety of herbs and the use of wine in her recipes. Simmons also showed the use of English "extraordinarily fine roasting techniques" in her recipes.

Présentation de l'éditeur

American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. This book was quite popular and was printed, reprinted and pirated for 30 years after its first appearance. Only four copies of the first edition (Hartford, 1796) are known to exist. From the Historic American Cookbook Project of Michigan State University: "The importance of this work cannot be overestimated. Its initial publication (Hartford, 1796) was, in its own way, a second Declaration of American Independence..."

Détails de l'édition

• Éditeur: Dover Publications Inc.
• Date d'édition: 2003
• Langue: anglais
• ISBN 10: 0486247104
• ISBN 13: 9780486247106
• Reliure: Broché
• Nombre de pages: 80
• Coordonnées du fabricant: non disponible
• Personne responsable: Soc. Agr. La Raia Ss; http://www.la-raia.it; ; Strada Monterotondo, 79; Novi Ligure; 15067; Italie