An illustrated cooking book with hundreds of recipes.

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.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink.

Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca.

Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ...

These two volumes contain the personal accounts of Captain John Smith, one of the first settlers of Jamestown, an early member of the Council of the Colony, and later the colony's leader.

From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.

A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking.

Simply written recipes for roasting a pig, preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes. Helpful suggestions for treating chilblains, dysentery, and other domestic concerns.

Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.