The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published Front Cover · Hannah Glasse. W. Strahan, J. and F. The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces. Page 1. Page 2. Page 3. Page 4. Page 5. Page 6. Page 7. Page 8. Page 9. Page Page Page Page Page Page Page Page Page

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The Art of Cookery Made Plain and Easy: Hannah Glasse: : Books

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Strahan and others, It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. And that anyone able to read this book would have already been watching Cook at work and learnt all the tips and trips from her sometimes him cookerj you.

Denise rated it really liked it Jul 20, It is why I love cookery books of this era. If you are looking to cook over an open hearth like our colonial ancestors did then this may not be the book you are looking for without further researching the subject.


I had hoped it might give hints on how to cook over a hearth fire, but the author assumed the reader already knew these tricks.

User Review – Flag as inappropriate I have never professed to be a good cook, but I like to think better than average. Read this Chapter, and you will find how expensive a French Cook’s Sauce is. Apart from that, I want a copy for my cookery book collection, for who knows when this could make the difference between post-apocalyptic fine dining and caveman cuisine?

Don’t expect precise measurements or heating temperatures. Ot to Roast and Boil to Perfection The First American Cookbook: Just wet them all through with sackthen make a good boiled custard not too thick, and when cold pour it over it, then put a syllabub over that. The Taste of America.

The meat recipes reminded me of Thanksgiving turkey dinners just tlasse over a fire. I received If you enjoy historical home making and cookbooks you’ll like this edition. Archived from the original on 6 February Glasse criticised French influence of British cuisine, but included dishes with French names and French influence in the book.

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From a Colonial Garden: Well, duh, yes actually. How to roast and broil and fry. The Revolutionary Classic.

The book’s organization and featured topics provide an excellent glimpse into daily life in the kitchen. Recipes from the Birthplace of American Cuisine. Retrieved 20 December Glasse concludes one chapter ‘You must do just as you like it’.

Dan Allen rated it really liked it May 27, Cottom and Stewart, Page – Strain it while it is hot, put it into a well-tinned saucepan, and add to it a pint of Rhenish wine, and a quarter of a pound of loaf-sugar.


There are no discussion topics on this book yet. I got home and, being the impatient sort, immediately downloaded the Kindle version. You also need to be the kind of cook that can deal with not clokery told the measurements of ingredients!

The Art Of Cookery

Benjamin Franklin is said to have had some of the recipes translated into French for his cook while he was the American ambassador in Paris. Customers who bought this item also bought. Account Options Sign in. The Art of Cookery was the dominant reference for home cooks in much of the English-speaking world in the second half of the 18th century and the early 19th century, and it is still used as a reference for food research and historical reconstruction.

There was a problem filtering reviews right now. It is so obviously such a fool proof coo,ery to make a thick, glossy sauce with no lumps. Roll the butter in flour before adding to a pan to make a sauce or gravy.