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Author : Amelia Simmons
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (574 download)
Download or read book American Cookery, Or, The Art of Dressing Viands, Fish, Poultry, and Vegetables written by Amelia Simmons and published by . This book was released on 1819 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Amelia Simmons
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.:/5 (567 download)
Download or read book 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 written by Amelia Simmons and published by . This book was released on 1798 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Woodcut decoration. Contemporary wraps (frayed), probably original. This is a pefect copy in superb condition: crisp, entirely untrimmed and wide-margined; a single owner's signature else unmarked and without blemish. Early editions of this work are exceedingly rare. Six copies of the 1796 first printing can be located. Four copies of this printing are known; it follows word for word the text of the first printing and is thought to be from the hands of the same printer. It is interesting to note that some but not all the errata listed in the first printing have been corrected in the second. There is an undated Albany edition marked "The second edition" which is now assigned a date of 1796; it has revised text and introduction as compared to the first editions, of 1796 and 1798"--Jan Longone, Wine and Food Library.
Author : Amelia Simmons
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449423981
Total Pages : 73 pages
Book Rating : 4.4/5 (494 download)
Download or read book American Cookery written by Amelia Simmons and published by Andrews McMeel Publishing. This book was released on 2012-10-16 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found 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; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another 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. A culinary classic, American Cookery is a landmark in the history of American cooking. “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.
Author : Amelia Simmons
Publisher :
ISBN 13 : 9781409935841
Total Pages : 56 pages
Book Rating : 4.9/5 (358 download)
Download or read book American Cookery; Or, the Art of Dressing Viands, Fish, Poultry, and Vegetables (Dodo Press) written by Amelia Simmons and published by . This book was released on 2009-02 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Cookery, written by Amelia Simmons, was the first known American cookbook that was written by an American for the American market. 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.
Author : J. Michelle Coghlan
Publisher : Cambridge University Press
ISBN 13 : 1108427367
Total Pages : 315 pages
Book Rating : 4.1/5 (84 download)
Download or read book The Cambridge Companion to Literature and Food written by J. Michelle Coghlan and published by Cambridge University Press. This book was released on 2020-03-19 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.
Author : Amelia Simmons
Publisher : Good Press
ISBN 13 :
Total Pages : 54 pages
Book Rating : 4.4/5 (57 download)
Download or read book American Cookery written by Amelia Simmons and published by Good Press. This book was released on 2019-11-20 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Cookery, by Amelia Simmons, is the first known cookbook written by an American. It teaches how to prepare fish, poultry, vegetables, as well as the making of pastes, puffs, pies, tarts, puddings, custards, preserves and all kinds of cakes.
Author : Nicole Alper
Publisher : Conari Press
ISBN 13 : 9781573240307
Total Pages : 252 pages
Book Rating : 4.2/5 (43 download)
Download or read book Wild Women in the Kitchen written by Nicole Alper and published by Conari Press. This book was released on 1996-01-01 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Combines recipes with profiles of famous women and the dishes that they inspired the authors to create
Author : Lawrence Jean-Louis
Publisher : eBrand Me
ISBN 13 :
Total Pages : 55 pages
Book Rating : 4.2/5 (14 download)
Download or read book She Sells Seashells by the Seashore written by Lawrence Jean-Louis and published by eBrand Me. This book was released on 2022-08-26 with total page 55 pages. Available in PDF, EPUB and Kindle. Book excerpt: Along what is now part of the Jurassic Coast, there lived a girl named Mary Anning who inspired not only the title of this book, but the tongue twister of the same name. She was born in 1799, and grew up collecting fossil specimen along with her father and older brother. Mary Anning would be credited with the discovery of the first complete ichthyosaur fossil and the first pterodactyl found in Britain. In She Sells Seashells by the Seashore: Biographies of 12 Entrepreneurial Women, the second installment in the Notable People in History series, you’ll not only learn more about her life… but also the lives of Annie Turnbo Pope Malone, one of the first black women millionaires; Madam C.J Walker who started as a sales agent of Malone’s Poro haircare brand and would go to build a beauty empire; Olive Ann Beech, the first woman to receive the National Aeronautic Association's Wright Brothers Memorial Trophy for her contributions to the aviation industry. There’s Josephine Baker, Amelia Simmons, Frida Kahlo, Lorraine Hansberry, Hetty Green, considered the single biggest financier in the world among 19th century tycoons such as Andrew Carnegie, JP Morgan, John D. Rockefeller. You’ll meet Maggie Walker, Mahalia Jackson, and Helena Rubinstein. While That's Just My Baby Daddy! 12 Men Who've Contributed Greatly to Society, celebrated on the lives of Archimedes, Galileo Galilei, Albert Einstein, Ctesibius, Heron of Alexandria, Stefan Banic, Chiune Sugihara, Elon Musk, Jeff Bezos, Bill Gates and Warren Buffett… She Sells Seashells by the Seashore: Biographies of 12 Entrepreneurial Women pays its respects to 12 inspiring women. Come along with me once again.
Author : Merril D. Smith
Publisher : Bloomsbury Publishing USA
ISBN 13 :
Total Pages : 298 pages
Book Rating : 4.2/5 (16 download)
Download or read book History of American Cooking written by Merril D. Smith and published by Bloomsbury Publishing USA. This book was released on 2013-01-09 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.
Author :
Publisher : Oxford University Press
ISBN 13 : 0199313628
Total Pages : 920 pages
Book Rating : 4.1/5 (993 download)
Download or read book The Oxford Companion to Sugar and Sweets written by and published by Oxford University Press. This book was released on 2015-04-01 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
Author : John van Willigen
Publisher : University Press of Kentucky
ISBN 13 : 0813146917
Total Pages : 306 pages
Book Rating : 4.8/5 (131 download)
Download or read book Kentucky's Cookbook Heritage written by John van Willigen and published by University Press of Kentucky. This book was released on 2014-09-12 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it, to how we consume it—illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre–Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
Author : Rossi Anastopoulo
Publisher : Abrams
ISBN 13 : 1647003059
Total Pages : 343 pages
Book Rating : 4.6/5 (47 download)
Download or read book Sweet Land of Liberty written by Rossi Anastopoulo and published by Abrams. This book was released on 2022-10-25 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD WINNER • A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyond. From the pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly every American shares a certain nostalgia for a simple circle of crust and filling. But America’s history with pie has not always been so sweet. After all, it was a slice of cherry pie at the Woolworth’s lunch counter on a cool February afternoon that helped to spark the Greensboro sit-ins and ignited a wave of anti-segregation protests across the South during the civil rights movement. Molasses pie, meanwhile, captures the legacies of racial trauma and oppression passed down from America’s history of slavery, and Jell-O pie exemplifies the pressures and contradictions of gender roles in an evolving modern society. We all know the warm comfort of the so-called “All-American” apple pie . . . but just how did pie become the symbol of a nation? In Sweet Land of Liberty: A History of America in 11 Pies, award-winning food writer Rossi Anastopoulo cracks open our relationship to pie with wit and good humor. For centuries, pie has been a malleable icon, co-opted for new social and political purposes. Here, Anastopoulo traces the pies woven into our history, following the evolution of our country across centuries of innovation and change. With corresponding recipes for each chapter and sidebars of quirky facts throughout, Sweet Land of Liberty is an entertaining, informative, and utterly charming food history for bakers, dessert lovers, and history aficionados alike. Ultimately, the story of pie is the story of America itself, and it’s time to dig in. Includes Illustrations
Author : Kyla Wazana Tompkins
Publisher : NYU Press
ISBN 13 : 0814770029
Total Pages : 322 pages
Book Rating : 4.8/5 (147 download)
Download or read book Racial Indigestion written by Kyla Wazana Tompkins and published by NYU Press. This book was released on 2012-07-30 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2013 Lora Romero First Book Publication Prize presented by the American Studies Association The act of eating is both erotic and violent, as one wholly consumes the object being eaten. At the same time, eating performs a kind of vulnerability to the world, revealing a fundamental interdependence between the eater and that which exists outside her body. Racial Indigestion explores the links between food, visual and literary culture in the nineteenth-century United States to reveal how eating produces political subjects by justifying the social discourses that create bodily meaning. Combing through a visually stunning and rare archive of children's literature, architectural history, domestic manuals, dietetic tracts, novels and advertising, Racial Indigestion tells the story of the consolidation of nationalist mythologies of whiteness via the erotic politics of consumption. Less a history of commodities than a history of eating itself, the book seeks to understand how eating became a political act, linked to appetite, vice, virtue, race and class inequality and, finally, the queer pleasures and pitfalls of a burgeoning commodity culture. In so doing, Racial Indigestion sheds light on contemporary “foodie” culture's vexed relationship to nativism, nationalism and race privilege.
Author : Leslie F. Miller
Publisher : Simon and Schuster
ISBN 13 : 1416591974
Total Pages : 355 pages
Book Rating : 4.4/5 (165 download)
Download or read book Let Me Eat Cake written by Leslie F. Miller and published by Simon and Schuster. This book was released on 2009-04-14 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Few creations are more associated with joy or more symbolic of the sweet life than cake. After all, it is so much more than dessert. As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice (or more) for everyone. Let Me Eat Cake is not a book about baking cake, but about eating it. Author Leslie F. Miller embarks on a journey (not a journey cake, although it's in there) into the moist white underbelly of the cake world. She visits factories and local bakeries and wedding cake boutiques. She interviews famous chefs like Duff Goldman of Food Network's Ace of Cakes and less famous ones like Roland Winbeckler, who sculpts life-size human figures out of hundreds of pounds of pound cake and buttercream frosting. She takes decorating classes, shares recipes, and samples the best cakes and the worst. The book is held together by the hero on a quest, one that traces cake history and tradition. If we were to bake a cake to celebrate the birth of cake (cake is an Old Norse word, first used around 1230), it is hard to say how many candles would go on top. Though the meaning of the word (originally "lump of something"), not to mention our expectations of its ingredients, has changed over time, we now celebrate cake as the coming together of flour, sugar, butter, eggs, vanilla, baking powder, and a pinch of salt. And what a celebration. Baking a cake is hard work, but tasting it is pure pleasure. So put on some elastic-waist pants and grab a fork.
Author : Jane Tennant
Publisher : Willow Creek Press
ISBN 13 : 162343551X
Total Pages : 256 pages
Book Rating : 4.6/5 (234 download)
Download or read book Our Founding Foods written by Jane Tennant and published by Willow Creek Press. This book was released on 2014-07-12 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed. In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today. In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations. Her cookbook was said to be the "Second Declaration of Independence, written on a kitchen table." And culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires. It is all here in Our Founding Foods: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools. Author Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history. Each recipe is referenced to its original source with biographical notes on the chef who published it. The bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about manchet bread. From that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903. Along the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College. Rich with fascinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.
Author : Natalie Keng
Publisher : Gibbs Smith
ISBN 13 : 1423661508
Total Pages : 397 pages
Book Rating : 4.4/5 (236 download)
Download or read book Egg Rolls & Sweet Tea written by Natalie Keng and published by Gibbs Smith. This book was released on 2023-06-06 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southern foodways intersect with various Asian-American tastes in this fusion cookbook of 100 recipes celebrating inclusivity and diversity at the dinner table with the best from various cultures, cooking styles, and comforting foods. Ni hao, y’all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Tea: Asian Inspired, Southern Style is in part a memoir of Natalie Keng’s personal food journey growing up in the deep South, but make no mistake: This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing. With recipes like Fried Chicken Spring Rolls With Honey, Rainbow Black-Rice Salad, Okra and Tomato Stir-Fry, Black-Eyed Pea Hummus, Georgia Bourbon Coca-Cola Meatloaf, Golden Milk and Sorghum Hot Toddy, and of course, several recipes for egg rolls and sweet teas.
Author : Ella Shannon Bowles
Publisher : Courier Corporation
ISBN 13 : 9780486413679
Total Pages : 356 pages
Book Rating : 4.4/5 (136 download)
Download or read book Secrets of New England Cooking written by Ella Shannon Bowles and published by Courier Corporation. This book was released on 2000-01-01 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: 800 "receipts" combine Early American cookery, Native American food, and continental influences: Vermont beef and kidney pie, oxbow Indian pudding, Down-East sour milk doughnuts, more.
