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American Cookery

By: Amelia Simmons

American Cookery , by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: 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. (Description from Wikipedia)...

Advice, Cookery, Instruction

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Short Nonfiction Collection Vol. 004

By: Various

A collection of eleven short nonfiction works in the public domain. The items included in this collection were independently selected by the readers, and the topics encompass history, conservation, philosophy, politics, religion and cooking. Included in this collection are Thomas Jefferson's first Inaugural Address, Secession by Alexander H. Stephens, Of Truth and the preface to The New Organon, or True Directions Concerning the Interpretation of Nature by Francis Bacon, John Donne's last sermon delivered in March 1631, On Old Age by Cicero, a chapter from The Fight for Conservation by Gifford Pinchot, The Sacredness of Work by Thomas Carlyle and an essay On the Unjust Causes of War by Hugo Grotius. On the lighter side, try selections from Cocoa and Chocolate Recipes by Miss Parloa and a 1912 article from Scientific American on the amazing escapes of Harry Houdini. (summary by J. M. Smallheer)...

Essay/Short nonfiction, Cookery, History, Philosophy, Nature, Religion, Politics

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