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Martha Washington's Booke of Cookery and Booke of Sweetmeats
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Publisher:Columbia University Press
Author: Hess, Karen
Publication Date:1996-03-11
ISBN-10:0231049315
ISBN-13:9780231049313
Number of Pages:518 Pages
Book Type:Paperback
Weight:725 gram
Format of ebooks: PDF(Acrobat Reader) or Word version doc Document
Brief introduction of ebooks
Martha Washington's Booke of Cookery and Booke of Sweetmeats


This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
Abstract
Martha Washington's recipes. Over five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's Book of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her Introduction. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as: rose petal vinegar, Oxford Kate's sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, apple cider. In In paperback for the first time, Martha Washington's "Booke of Cookery" is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.

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