The Art of Cookery Made Plain & Easy

Front Cover
United States Historical, 1994 - Cooking - 472 pages
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, hashes, fricassees, ragouts.

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User Review  - Welsh_eileen2 - LibraryThing

A wonderful book from 1805 charting the history of food and eating. The array of ingredients mentioned, most not used today, are mindblowing. Jesuit powder - not sure what that is, Cod's head ... Read full review

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User Review  - thornton37814 - LibraryThing

It's difficult to review and rate a cookbook written for another time and place. As I read through the recipes, or perhaps I should call them receipts, I could not help but be thankful that much of ... Read full review

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