About: American Cookery

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American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. —Feeding America: The Historic American Cookbook Project

Attributes	Values
rdf:type	yago:WikicatAmericanCookbooks yago:WikicatCookbooks yago:Artifact100021939 yago:Book106410904 yago:Cookbook106413020 yago:Creation103129123 yago:Object100002684 yago:PhysicalEntity100001930 yago:Product104007894 yago:Publication106589574 yago:ReferenceBook106417598 yago:Work104599396 book yago:Whole100003553 yago:WikicatEarlyModernCookbooks
rdfs:label	American Cookery (en) American Cookery (es) American Cookery (fr)
rdfs:comment	American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. —Feeding America: The Historic American Cookbook Project (en) American Cookery, es el título de un libro de cocina escrito por . Se trata del primer libro conocido dedicado a la cocina de Estados Unidos escrito por una estadounidense y publicado en el mercado de su país. El título completo en inglés es: "American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves" (La cocina americana, o el arte de aliñar viandas, pescados, volatería y vegetales, el mejor modo de hacer pastas ligeras, tartas, pasteles y conservas). La importancia de este libro es grande ya que sirve para indagar los orígenes históricos de la cocina estadounidense. Antes del "American Cookery" los libros de cocina estadounidenses eran ingleses y no reflejaban una cultura culina (es) American Cookery (Cuisine américaine) est un livre de cuisine américain de la fin du XVIIIe siècle. Écrit par Amelia Simmons et publié en 1796, c'est le premier livre de cuisine écrit par un citoyen américain. Jusqu'alors, les livres de cuisine imprimés aux États-Unis ou utilisés dans ces territoires étaient britanniques, aussi l'importance de cet ouvrage est évidente pour l'histoire de la gastronomie américaine, et plus généralement, pour l'histoire des États-Unis. Le titre complet de ce livre est : « American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life » (Cuisine (fr)
name	Amelia Simmons (en)
foaf:depiction
dcterms:subject	18th-century non-fiction books History of American cuisine Social history of the United States American cookbooks
Wikipage page ID	11484920 (xsd:integer)
Wikipage revision ID	1113324609 (xsd:integer)
Link from a Wikipage to another Wikipage	Amelia Simmons (author) 18th-century non-fiction books History of American cuisine Social history of the United States Applewood Books Hudson River Valley United States Dough Cuisine of the United States Colonial America Cranberry Pumpkin pie Cookbook Cookie Cornmeal Thirteen Colonies Library of Congress Long s Maize Baking powder American cookbooks Cereal Turkey (bird) Johnnycake African American European Americans Oxford University Press Karen Hess Indian pudding Potash Hartford, Connecticut Leavening agent Dover Publications New England American History Pilgrim (Plymouth Colony) Leavener Pearlash Baking soda dbr:Wikt:bicentennial
Link from a Wikipage to an external page	https://digital.lib.msu.edu/projects/cookbooks/html/books/book_01.cfm https://web.archive.org/web/20041101203932/http:/digital.lib.msu.edu/projects/cookbooks/html/authors/author_simmons.html https://digital.lib.msu.edu/projects/cookbooks/index.cfm https://www.loc.gov/item/96126967/
sameAs	American Cookery American Cookery American Cookery American Cookery American Cookery American Cookery
dbp:wikiPageUsesTemplate	dbt:Italic_title dbt:Librivox_book dbt:Nbsp dbt:Quote dbt:Quote_box dbt:Reflist dbt:Rp dbt:Short_description dbt:Gutenberg_author dbt:Internet_Archive_author
thumbnail	wiki-commons:Special:FilePath/American_Cookery_(1st_Ed,_1796,_cover).jpg?width=300
author	Amelia Simmons (en)
id	Simmons,+Amelia (en)
quote	The importance of this work cannot be overestimated. Its initial publication was, in its own way, a second Declaration of American Independence ... (en)
source	—Feeding America: The Historic American Cookbook Project (en)
title	American Cookery (en)
has abstract	American Cookery, by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. Simmons' American Cookery used terms known to Americans, and ingredients that were readily available to American cooks. It was the first cookbook to include New England specialties such as Indian pudding, johnnycake, and what is now called pumpkin pie. The cookbook was the first to suggest serving cranberry with turkey, and the first to use the Hudson River Valley Dutch word cookey.It introduced the use of pearlash, a precursor of baking soda, as a chemical leavener, starting a revolution in the making of American cakes. The book was quite popular and was printed, reprinted and pirated for 30 years after its first appearance. Only four copies of the first edition are known to exist. It is considered by the Library of Congress to be one of the “Books That Shaped America.” The importance of this work cannot be overestimated. Its initial publication (Hartford, 1796) was, in its own way, a second Declaration of American Independence ... —Feeding America: The Historic American Cookbook Project (en) American Cookery, es el título de un libro de cocina escrito por . Se trata del primer libro conocido dedicado a la cocina de Estados Unidos escrito por una estadounidense y publicado en el mercado de su país. El título completo en inglés es: "American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves" (La cocina americana, o el arte de aliñar viandas, pescados, volatería y vegetales, el mejor modo de hacer pastas ligeras, tartas, pasteles y conservas). La importancia de este libro es grande ya que sirve para indagar los orígenes históricos de la cocina estadounidense. Antes del "American Cookery" los libros de cocina estadounidenses eran ingleses y no reflejaban una cultura culinaria emergente en Estados Unidos. (es) American Cookery (Cuisine américaine) est un livre de cuisine américain de la fin du XVIIIe siècle. Écrit par Amelia Simmons et publié en 1796, c'est le premier livre de cuisine écrit par un citoyen américain. Jusqu'alors, les livres de cuisine imprimés aux États-Unis ou utilisés dans ces territoires étaient britanniques, aussi l'importance de cet ouvrage est évidente pour l'histoire de la gastronomie américaine, et plus généralement, pour l'histoire des États-Unis. Le titre complet de ce livre est : « American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life » (Cuisine américaine, ou l'art d'accommoder les aliments, le poisson, la volaille et les légumes, et les meilleurs manières de faire des pâtes, feuilletés, tourtes, tartes, entremets, crèmes et conserves, et toutes sortes de gâteaux, du cake à la prune Impériale au simple gâteau : Adapté de ce pays, et à tous les styles de vie). Ce livre a connu un très grand succès et fut imprimé, réimprimé et piraté pendant trente ans après sa première publication. Quatre exemplaires de la première édition (Hartford, 1796) existent encore. Selon le Historic American Cookbook Project de l'université d'État du Michigan : « L'importance de ce travail ne peut pas être surestimée. Sa publication initiale (Hartford, 1796) était, à sa manière, une seconde déclaration de l'indépendance américaine... ». (fr)
gold:hypernym	Cookbook

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