Bøker av Amelia Simmons

American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables , is many of the old books which have been considered important throughout the human history. They are now extremely scarce and very expensive antique. So that this work is never forgotten we republish these books in high quality, using the original text and artwork so that they can be preserved for the present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.

Little is known of Amelia Simmons, the author of the first American cookbook, except that she was probably a domestic worker and lacked any formal education. Some assumed that she was a New Englander based on the location of the first editions; however, later editions published around the Hudson River Valley, and the inclusion of several Dutch words in the book, reinforce the belief that Simmons was probably from the Hudson River Valley region. The book first appeared in 1796 to popular reception, as all other cookbooks being printed and used in the United States prior to this were British. Simmons presents the best methods of picking, preparing, and cooking a variety of ingredients, and her recipes do not shy away from generous use of herbs and wine. This is the first cookbook known to use pearlash, the precursor to modern baking powder, and it contains the first known printed recipe for turkey with cranberries. A classic of early American culinary literature, "American Cookery" gives a wonderful insight into the cuisine of early America. This edition is printed on premium acid-free paper.

Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites -- pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more.