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American Cookery (American Antiquarian Cookbook Collection) and over one million other books are available for Amazon Kindle. Learn more
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Used: Good | Details
Condition: Used: Good
Comment: Moderate wear on cover and edges. Minimal highlighting and/or other markings can be present. May be ex-library copy and may not include CD, Accessories and/or Dust Cover. Good readable copy.
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American Cookery Hardcover – Oct 16 2012

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Product Details

  • Hardcover: 112 pages
  • Publisher: Andrews McMeel Publishing; Reissue edition (Oct. 16 2012)
  • Language: English
  • ISBN-10: 1449423132
  • ISBN-13: 978-1449423131
  • Product Dimensions: 14.5 x 1.5 x 21.8 cm
  • Shipping Weight: 340 g
  • Amazon Bestsellers Rank: #2,005,903 in Books (See Top 100 in Books)
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Product Description

About the Author

There is no formal biography of Amelia Simmons available, except what is listed on the cover of her cookbook: “Amelia Simmons, an American orphan.” From the language of the book and its publishing history, culinary historians have deduced that she was most likely a domestic servant without formal education. (She describes enlisting a transcriber to write out the book for her.) Simmons probably came from the Hudson Valley region, and the basic content of the recipes indicates that she was a “good plain cook,” to substantiate the theory of her origins.

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Most Helpful Customer Reviews on (beta) 8 reviews
6 of 6 people found the following review helpful
Fascinating look at history on an everyday level Nov. 18 2012
By A.M Donovan - Published on
Format: Hardcover
This is a beautiful reproduction of the first ever American cookbook, with recipes using ingredients unique to America. While the recipes contained in this book are not what would be normally produced in a modern American kitchen, they provide a valuable insight into the changes of the home and marketplace. But one thing has not changed, as Amelia states: "and the best cook cannot alter the first quality, they must be good, or the cook will be disappointed." Or, in modern American, always get the best, freshest ingredients you can obtain, for the best end results.
Some of the most fascinating pieces that I, personally, found in this book are the descriptions of how some tradesmen would try to trick the shopper into purchasing a poor quality product. For example, "deceits are used to give the (fish) a freshness of appearance, such as peppering the gills, wetting the fins and tails, and even painting the gills, or wetting with animal blood". While the original book was only 47 pages and the reprint which translates the original in modern English is a slim 100 pages, there is a lot of very good information and a few things I would like to try. Luckily I do know where to get food grade rosewater (a good organic or health food store can help you out).
Originally published in 1796, this volume is a treasure sure to be valued to be treasured by anyone that enjoys history, cooking or food. With its red cover, gilt edges and red ribbon page marker, this book is definitely nice enough to give as a present. © Night Owl Reviews -[...]
3 of 4 people found the following review helpful
Great reproduction! Dec 28 2013
By Janet R. Webb - Published on
Format: Hardcover Verified Purchase
I bought this for my son-in-law for Christmas -- he is a costumed interpreter at Mount Vernon, George Washington's home, and is very interested in the kinds of cooking and recipes used in Colonial times. He was thrilled to receive this book. The recipes are reprinted on one side just as they were originally written in those days. A "translation" into modern English is given on the opposite page. He hopes to use the book to better inform his understanding of Colonial cooking, but he also plans to see if any of the recipes can be adapted for cooking today.
2 of 3 people found the following review helpful
Awesome book July 5 2013
By Diana Buchanan - Published on
Format: Kindle Edition Verified Purchase
I was surprised at how much historical information is provided along with the recipes in this book. I used American Cookery (Clark, 2012 ed.) for a 2nd grade Social Studies class to demonstrate how recipes and cooking have changed over time. The kids loved the recipes and they were surprised at some of the ingredients that were once used on a regular basis.
Five Stars Nov. 4 2015
By Jack D Gardner - Published on
Format: Hardcover Verified Purchase
Love this, it is everything I had hoped for.
1 of 2 people found the following review helpful
Five Stars Dec 9 2014
By Pat roaming the u.s.a. - Published on
Format: Kindle Edition Verified Purchase
Down loaded to my Kindle. Buy these types,( era), to read, and step back in time.