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"A very interesting glimpse at everyday cooking in the daily life of 18th-19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial." -- Jefferson-Madison Regional Library System
Revised... Read Full Overview

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.

This is a first-edition facsimile (see history below) of England's most significant 18th-century cookery book, most often recalled by the instruction 'First catch your hare...' (which she never wrote herself). It is important for several reasons: it was written by an independent... Read Full Overview

Excerpt from The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published; Containing: How to Roast and Boil to Perfection Every Thing Necessary to Be Sent Up to Table; Of Made-Dishes; How Expensive a French Cook's Sauce Is

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... Read Full Overview

Excerpt from The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published; Containing: How to Roast and Boil to Perfection Every Thing Necessary to Be Sent Up to Table; Of Made-Dishes; How Expensive a French Cook's Sauce Is