American Cookery - 1796 Second Edition Reprint
American Cookery holds the distinction of being the first cookbook published in America. This faithful reproduction presents the rare second edition from 1796, offering readers direct access to America's foundational culinary text.
Historic Significance
Published by Amelia Simmons, American Cookery marked a turning point in American culinary independence. This cookbook departed from British culinary traditions and introduced recipes using ingredients native to America, establishing a distinctly American approach to cooking. The 1796 second edition captures the authentic voice of colonial American kitchens.
Enhanced with Expert Commentary
This reproduction includes a new introduction by Karen Hess, a respected food historian whose scholarship provides context and analysis of the cookbook's historical importance. Hess's contribution helps modern readers understand the cookbook's place in American culinary heritage and its influence on subsequent generations of American cooking.
A Window into Colonial America
The recipes and methods documented in American Cookery reveal daily life in colonial America. From ingredient availability to cooking techniques, this cookbook serves as both a practical culinary guide and a historical document. Food historians, culinary students, and history enthusiasts will find authentic period recipes that reflect the realities of 18th-century American cooking.
Collectible Reprint
Published by Applewood Books, this paperback edition makes a rare historical text accessible to contemporary readers. The reproduction maintains the integrity of the original 1796 text while presenting it in a format suitable for modern use and study. This edition serves as an educational resource for those studying American history, culinary evolution, or colonial-era domestic life.
Perfect for Culinary Enthusiasts and Historians
Whether you're researching American food history, building a collection of historic cookbooks, or seeking to understand the origins of American cuisine, this reproduction of American Cookery provides invaluable insight. The cookbook documents the transition from European culinary traditions to a uniquely American style of cooking, making it essential reading for anyone interested in how American culinary identity developed.
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
