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

Thanks for telling us about the problem. Glasse is one of the five female writers discussed in Waugh’s book Cooking People: Cookery was completely unreadable. Hannah Glasse wanted a cookbook of recipes for the everyday woman with good hardy food to feed her family that tasted good.

Recipes were easier to interpret and understand. COVER the bottom of your dish or bowl with Naples biscuits broke in pieces, mackeroons broke in halves, and ratafia cakes. This is a wonderful book!

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Glasse wrote mostly for domestic servants the “lower sort”, ahnnah she referred to themwriting in a conversational style familiar to anyone who has learned a recipe at the elbow of a parent or grandparent. Glasse said in her note “To the Reader” that she used plain language so that servants would be able to understand it. And I should, I really should.

I am so happy that a ‘new’ edition has been published, so that this can be read far and wide! She also gave tips on carving meat, raising turkeys and mushrooms, and making soap hwnnah a lip salve. For fun, I tried a dumpling and a pudding recipe. Some wording is a little open to interpretation but it does transport you back in time just reading it, even if you don’t use it as a cookbook.

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The array of ingredients mentioned, most not used today, are mindblowing. The book sold extremely well in the Colonies of North America. 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. Benjamin Franklin is said to cookkery had some of the recipes translated into French for his cook while he was the American ambassador in Paris.

Strahan and others, Following the market guide are rat variety of plainly written recipes for standard ingredients, with variations to try based on personal taste. Amazon Renewed Refurbished products with a warranty. Kindle Version is Awful! Univ of Massachusetts Press. zrt

The Art Of Cookery : Hannah Glasse : Free Download, Borrow, and Streaming : Internet Archive

I received If you enjoy historical home making and cookbooks you’ll like this edition. I can highly recommend this and l I love to collect and read cookery books and this has got to be one of the more unusual and interesting ones that I have read.

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The first American edition cookedy this staple of the American household during the Revolutionary War. Want to Read Currently Reading Read. And to slow my ever increasing collection, I now prefer my cookery books to be at least sixty to eighty years old before I will buy glssse another reason this book appeals to me. It is a great historical tool of the times and can be enjoyed just for that purpose. As well as simplicity, to suit her readers in the kitchen, Glasse stresses her aim of economy: Learn more about Amazon Giveaway.

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Gravies, sauces, hashes, fricassees, ragouts. Beware, in true style, there is no order or index in the book which is also written in old English! A Library of Books. The First American Cookbook: Add all three to Cart Add all three to List. This is an excellent addition to any historical home making library. My sister loves old cook books so this one was a perfect gift. There was a problem filtering reviews right now.

Showing of 28 ciokery. So fun to read how cooking and baking were done the ‘s and realize we can learn from those methods even now. She also covered various ways to prepare vegetables, make soups, broths, gravy, puddings, dumplings, pies, tarts, sausages, cakes, creams, jellies, custards, preserves, conserves, marmalades, ice cream, cure meat, pickle, jar, do cold distilling, wines and brewing, and more.

In other projects Wikimedia Commons. Would I recommend this book to others? I can’t give higher praise. With the encyclopedic amount of helpful information contained o the book, I can understand how this would have been a valuable resource for any kitchen.