American Cookery: The Historic Colonial Cookbook First Published in 1796 - Couverture souple

Simmons, Amelia

Couverture souple

ISBN 10 : 1494844923 ISBN 13 : 9781494844929

Editeur : CreateSpace Independent Publishing Platform, 2014

Synopsis

The First Truly American Cookbook—A Culinary Landmark

First published in 1796, Amelia Simmons’s American Cookery holds the distinction of being the very first cookbook written by an American for American kitchens.

More than just a collection of recipes, this groundbreaking work captures the spirit of a new nation and celebrates the ingredients and methods unique to the American experience. From traditional puddings and pies to roasted meats and preserves, Simmons’s recipes reflect the ingenuity and resourcefulness of early American cooks.

Inside this historic classic, you’ll discover:
✅ Authentic 18th-century recipes for everyday meals and special occasions
✅ Early uses of uniquely American ingredients like cornmeal and squash
✅ A fascinating glimpse into colonial culinary traditions

Perfect for food historians, culinary enthusiasts, and anyone who loves to explore the roots of American cooking, American Cookery is both a practical resource and a cultural treasure.

Step back in time and savor the flavors that helped shape a nation.

A propos du livre

À propos 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.

Détails de l'édition

• Éditeur: CreateSpace Independent Publishing Platform
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 1494844923
• ISBN 13: 9781494844929
• Reliure: Broché
• Nombre de pages: 54
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible