The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published Front Cover · Hannah Glasse. W. Strahan, J. and F. 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. Page 1. Page 2. Page 3. Page 4. Page 5. Page 6. Page 7. Page 8. Page 9. Page Page Page Page Page Page Page Page Page
|Country:||Central African Republic|
|Published (Last):||4 February 2009|
|PDF File Size:||17.71 Mb|
|ePub File Size:||8.92 Mb|
|Price:||Free* [*Free Regsitration Required]|
Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Refresh and try again. Open Preview See a Problem?
Thanks for telling us about the problem. Return to Book Page. The first American edition of this staple of the American household during the Revolutionary War. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts. Paperbackpages. Published June 1st by Applewood Books first published January 1st To see what your friends thought of this book, please sign up.
What are some other cookery books similar to this one? Lists with This Book. I had hoped it might give hints on how to cook over a hearth fire, but the author assumed the reader already knew these tricks. She says to cook “over a slow fire” or “a quick, clear fire,” but not how to achieve this. You’re to cook the food until “it’s enough.
At best, she gave measurements like “2 spoonfuls” or “a pound.
She also covered various ways to prepare vegetables, make soups, broths, gravy, puddings, dumplings, pies, tarts, sausages, cakes, creams, jellies, custards, preserves, conserves, marmalades, ice cream, cure meat, pickle, jar, do cold distilling, wines and brewing, and more. She also gave tips on carving meat, raising turkeys and mushrooms, and making soap and a lip salve.
The meat recipes reminded me of Thanksgiving turkey dinners just cooked over a fire. For the section on cooking the “American way,” she used ingredients that were more widely available in America. She also included “cooking the Spanish way, French way” and so on.
For fun, I tried a dumpling and a pudding recipe. Since I’ve made “modern” versions of these, I was able to fill in the details she didn’t provide and they turned out fine. It was interesting to look through the recipes to see what ingredients they had and how they cooked things. I received an ebook review copy of this book from the publisher through NetGalley.
Apr 13, Amy Kay rated it really liked it Shelves: Oct 30, Eileen Hall rated it it hanna amazing. A wonderful book from 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, Cardoons, Larks The sections on how gpasse cook ingredients are wonderful!
How to tell if certain foodstuffs are fresh is eyeopening! There is so much comprehensive advice on cooking, serving food, plus menus and recipes, too much to comment on here. Please read and enjoy! I was given a digital copy of this book A wonderful book from charting the history of food and eating.
I was given a digital copy of this book by the publisher via Netgalley in return for glasss honest unbiased review which I am delighted to do.
The Art Of Cookery : Hannah Glasse : Free Download, Borrow, and Streaming : Internet Archive
I love to glasse and read cookery books and this has got to be one of the more unusual and interesting ones that I have read. A lot of the recipes are not for todays home cook, but it was so interesting to see just how life was gkasse the kitchen in the 18th and 19th century boy am I glad things have been made so much easier for us, glaswe preparation wise.
I particularly liked the section on pies, sweet and savoury and have copied some down to make sometime. I can highly recommend this and l I love to collect and read cookery books and this has got to be one of the more vookery and interesting ones that I have read.
I can highly recommend this and look forward to buying the printed copy for my collection. Many thanks to the author Hannah Glasse, the publishers and NetGalley Glasses cookbook reminded me a lot of the old Fannie Farmer cookbooks when it comes to style.
As to being able to use this cookbook in modern cooking: You might be able to update some of the recipes to use in modern cooking. As for me, I think I’ll enjoy reading this cookbook as it gives me a window into the past and helps me learn about how cooks prepared meals during the s If you enjoy reading historical cookbooks, you’ll like reading The Ciokery of Cookery Made Plain and Easy by Hannah Glasse.
As for me, I think I’ll enjoy reading this cookbook as it gives me a window into cookert past and helps me learn about how cooks prepared meals during the s to s. By-the-way, Ben Franklin liked this cookbook, according to the publisher. Review written after cookkery a galley from Netgalley.
Someday, I hope someone will find cookrry publish all the reviews that this book received right after it was published. In the mean time, enjoy these classic reviews of other works by other authors. Apr 03, Elizabeth Scheller Williams rated it it was amazing. Wonderful book for us female re-enactors trying to show how food was bannah, cooked and served I would like to thank Dover Publications for a free ARC of this book via Netgalley in exchange for an open and honest review.
And I should, I really should. Because reprints like this are far more economical for the majority of us to buy, cookefy also allow these old world tips and tricks to survive and be passed on in a book that can be used daily, rather than one looked after and only read when wearing white cotton gloves.
Nor find it that easy to read or use. But that is because of when it was originally written. And that anyone able to read this book would have already been watching Cook at work and learnt all the tips and trips from her sometimes him mind you. And so cookery books from this era are more reminders of how to do something you should have already been taught. It is why I love cookery books of this era. This is possibly why I love these older cook books, as they suit my cooking experience and mindsets so well.
Coooery are my Achilles heel I think. And to slow my ever increasing collection, I now prefer my cookery books to be at least hannh to eighty years old before I will buy them… another reason this book appeals to me.
Oh, and thank you! Roll the butter in flour before adding to a pan to make a sauce or gravy. Why had I never thought of this before? It is so obviously such a fool proof way to make a thick, glossy sauce with no lumps. Would I recommend this book to others? Would I buy this book for myself? Well, duh, yes actually. But I can see myself buying this modern reprint for cooery reasons given above: Usually I write out recipes I want to try from my older cookery books and work off the handwritten recipe I write all over recipes with my own notes you see and so a modern kf would suit this terrible habit of mine too.
The Art of Cookery Made Plain and Easy
So, yes, buy me the reprint! Agt of the old style cookery books, back in the days of glazse fire ranges, no electricity and not a fridge in sight — you will love this book. But you are still gaining the knowledge of those centuries of skills now gone. It is a great cook book and one I would happily own. If you are looking to cook over an open hearth like our colonial ancestors did then this may not be the book you are looking for without further researching the subject.
This is a book for those at least have some experience of colonial style cooking in the authentic way. Beginners such as myself will need more practice to master the techniques. I personally was hoping to use the techniques and hannaah as I live in a very rural area renowned for looking power at the first sign of acclimate weather.
It is a great historical tool of the times and can be enjoyed just for that purpose.
The Art Of Cookery
My father built me an Adobe oven for my birthday present one year after I visited an Indian village and was fascinated watching them cooking in one these odd looking ovens. A kind woman in the village allowed me to watch her and learn a few of her recipes. I was hoping that this book could be used with that oven or show me how to use my own fireplace, hahnah alas no.
That does not mean I will give up. There are plenty of renaissance fairs and colonial reenactment villages to visit to see how it is done. Perhaps I can learn the basics from them and still feel more confident to try some of the more interesting recipes in this book. Originally published in and considered the premier cookbook of its time in America, England and throughout Europe.
Hannah Glasse wanted a cookbook of recipes for the everyday woman with good hardy food to feed her family that tasted good. Even George Washington was known to have a copy. Ms Glasse told her readers how to find the freshest meat at the butcher and even how to make soaps and Scents to place around aart home.
Even if you do not plan on using any of the recipes and insights found in the book it will make for interesting reading as hahnah way fo looking how our ancestors lived their daily lives. I found the Art of Cookery a delight to glases and a must for anyone who studies the colonial period from a woman who lived it. Barnes and Noble link: The Reading Room link: