HANNAH GLASSE ART OF COOKERY PDF

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Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. 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 market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts. Get A Copy. Paperback , pages. Published June 1st by Applewood Books first published January 1st More Details Original Title.

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Sort order. 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: cookbooks-food-writing , history , library-books.

Interesting, quick read. Oct 30, Eileen Hall rated it it was 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 to 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 an honest unbiased review which I am delighted to do.

I love to collect 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 in the kitchen in the 18th and 19th century boy am I glad things have been made so much easier for us, especially 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 unusual 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 Art 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 the 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 downloading a galley from Netgalley. Someday, I hope someone will find and 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 gathered, cooked and served Feb 19, Primadonna rated it liked it Shelves: recipebook.

It's always interesting to view recipes from the old times. Some instructions can be confusing, and the measurements and all that aren't complete, but I believe experienced cooks can eyeball it. I'll try some recipes later on, they seem doable. Jun 17, Nancy rated it it was ok. It was enjoyable to try to read but it was difficult to follow. 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, they 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. No idiot proofing. This is possibly why I love these older cook books, as they suit my cooking experience and mindsets so well. They are my Achilles heel I think.

And to slow my ever increasing collection, I now prefer my cookery books to be at least sixty 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? Yes I would. Would I buy this book for myself? Yes and no. Well, duh, yes actually.

GEOMETRIA PROJECTIVA PDF

The woman who made simple cooking widely popular 235 years before Martha Stewart

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ESCHYLE LES PERSES PDF

The Art of Cookery Made Plain and Easy

Glasse was among the first English authors to write down recipes, bind them into a book, and sell them directly to the public. The Art of Cookery had a direct, conversational style, and stood in stark contrast to the elaborate recipe collections of its time, which were typically in French for professional chefs. The book contained recipes for everything from roasted hare to gooseberry fools a traditional fruit and whipped cream dessert. Glasses pioneered the concept of a conversational recipe book written in plain English so that any cook could make delicious meals at home. Gourmet food had traditionally only been accessible to the wealthy, through the services of classically trained French chefs. She also included one of the first British recipes for Indian curry, a sign of changing tastes in the UK as the empire expanded its reach. Plagiarism in cookbook writing was common practice at the time and the first Copyright Act of The Statute of Anne did not apply to cookbooks, so recipes were often copied from one author to another.

CONVATEC CATALOGUE PDF

It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of them were copied without explicit author consent. It was published in Dublin from , and in America from Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it. The edition was the first book to mention trifle with jelly as an ingredient; the edition gave the first mention of " Hamburgh sausages " and piccalilli , while the edition of the book included one of the first recipes in English for an Indian-style curry.

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