American Cookery
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"American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables" by Amelia Simmons offers a fascinating glimpse into early American culinary practices. Published in 1796, this landmark cookbook provides a unique window into 18th-century kitchens and dining tables. Explore a collection of authentic recipes reflecting the ingredients and techniques of the era. This invaluable historical text showcases the foundations of American cooking, revealing how early settlers adapted European traditions to New World ingredients. From simple vegetable preparations to elaborate meat dishes, "Am...
"American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables" by Amelia Simmons offers a fascinating glimpse into early American culinary practices. Published in 1796, this landmark cookbook provides a unique window into 18th-century kitchens and dining tables. Explore a collection of authentic recipes reflecting the ingredients and techniques of the era. This invaluable historical text showcases the foundations of American cooking, revealing how early settlers adapted European traditions to New World ingredients. From simple vegetable preparations to elaborate meat dishes, "American Cookery" captures the essence of early American food history. Discover the origins of beloved dishes and explore the culinary landscape that shaped American cuisine. A must-have for anyone interested in the history of food and American culture. 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. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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