Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'.   With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.

Red Classics Great Food Everlasting Syllabub and the Art of C

Cookbooks, Food & Wine

Glasse, Hannah

Main Courses & Side Dishes

Penguin Uk

Everlasting Syllabub and the Art of Carving (French Edition)

ADULT PBS

Everlasting Syllabub and the Art of Carving (Penguin Great Food)

Cooking Education & Reference

Penguin Group USA

The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published (Classic Reprint)

Forgotten Books

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 ... How Expensive a French Cook's Sauce Is

Excerpt from The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published; Containing, I. How to Roast and Boil to Perfection Every Thing Necessary to Be Sent Up to Table; II. Of Made-Dishes; III. How Expensive a French Cook's Sauce Is IV. Toimake a Number of little Dimes for a Supper or Side-cit and little Cornea-dimes for a great Table. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published; Containing, I. How to Roast and Boil to Perfection ... III. How Expensive a French Cook's Sauce I

The Art of Cookery, Made Plain and Easy: To Which Are Added One Hundred and Fifty New Receipts, a Copious Index, and a Modern Bill of Fare for Each ... Manner the Dishes Are Placed Upon the Table

Collection, Elizabeth Robins Pennell

Franklin Classics

The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published

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. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Art Of Cookery, Made Plain And Easy, By A Lady [h. Glasse]

History

Excerpt from The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet PublishedC H A P. I. Q Rog/ling, Boiling, He. Ref, page e To roell veniforr, pogo 19 Mutton and lamb, ih. To drefe haunch or mutton, 5b. Veal, Different (cm of fence for uni. Pork, 3 kn. Ib. To wall a pig, 3, 4. To roan mutton venifon falbion', Different forts of fence for a pig, ih.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

"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 and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad. Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class cooks, citing its fussiness, expense, and waste. Instead, Mrs. Glasse focuses on standard Anglo-American fare, from soups and gravies to cakes and jellies, all simple dishes, prepared in a straightforward manner. In addition to practical advice on meat selection, carving, and basic cooking skills, this historically fascinating document offers tips on preparing food for the ill, cooking and food storage on ships, and making soaps and scents for the home. Historians, cooks, and all lovers of gastronomy will appreciate this glimpse into the kitchens of a bygone era.

The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic

Dover Publications

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