When colonists arrived in America, their knowledge of cooking sometimes had little in common with available ingredients. Eventually they adapted recipes from the old country for use with native foods and cooking methods. The resulting infusion nourished an enthusiasm for cookbooks, as cooks from all walks of life recorded and exchanged old and new recipes. This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods). Skimming antiquity, the author whisks us through history to the first American cookbook, published by Amelia Simmons in 1796. Next she examines the cookbook revolution of the 1800s that was sparked by vigilant interest in household management and fueled by professionals and cooking schools. She heralds the charity and community cookbook, which has roots in the Civil War and thrives today. Regional and ethnic cookbooks merit discussion in their own chapter, which is followed by consideration of themes, product promotion, special collections and unusual formats. Cookbook aficionados will find familiar titles in the final chapter, "Most Influential Cookbooks of the Twentieth Century." Multiple bibliographies list notable American cookbooks, product cookbooks and booklets, alternative format cookbooks, and culinary books (books about food), as well as the author's research sources. A selected list of libraries and archives with significant cookbook and culinary collections is included, and a unique appendix reprints selected pie recipes from American cookbooks published from 1796 through 2000, demonstrating an evolving recipe format. Instructors considering this book for use in a course may request an examination copy here.
Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs. America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture.
This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food.
Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history.
These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations.
Using historical commentary and recipes, traces the history of American cooking from colonial times to the 1970s.
The New American Cook Book
The Early American Cookbook: Authentic Favorites for the Modern Kitchen
2022 Reprint of the 1798 Edition. This edition reprints all the recipes in the original edition and is newly typeset for clarity. All of the original language is retained in its entirely.
"Reimagine Italian American cooking with more than 125 big-hearted recipes from the celebrated husband-and-wife chef team of Don Angie in New York City.