American Cookery
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American Cookery: A Novel
By Laura KalpakianA Novel Laura Kalpakian. American Cookery A NOVEL Laura Kalpakian & This is a work of fiction. All of the characters,. St. Martin's Griffin New York.
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American Cookery
By Amelia SimmonsPublished 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.
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American Cookery
By Amelia SimmonsA 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 ...
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American Cookery
By Amelia SimmonsAmerican Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
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American Cookery: A Novel
By Laura KalpakianAnimated as a family reunion, intimate as a lovers' picnic, this tale serves up tradition and innovation in a saga based on the joy of cooking, complete with 27 recipes.
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American Cookery: the Historic Colonial Cookbook First Published In 1796
By Amelia SimmonsThis 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.
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American Cookery: The First American Cookbook
By Amelia SimmonsA 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.
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American Cookery: The Historic Colonial Cookbook First Published in 1796
By Amelia SimmonsThis 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.
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American Cookery
By Amelia SimmonsA facsimile of the first American cookbook, published in 1796, featuring recipes for tarts, puddings, pastes, syllabubs, fish, pies, custards, roasts, cakes, rusk, and preserves.