Martha Washington's Booke of Cookery and Booke of Sweetmeats by Martha Washington

Martha Washington's Booke of Cookery and Booke of Sweetmeats

byMartha Washington

Paperback | March 11, 1996

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Martha Washington's recipes: More than 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 Booke 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, and apple cider. 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.

About The Author

Karen Loft Hess (November 11, 1918-May 15, 2007) was an American culinary historian. Her 1977 book The Taste of America, co-authored with her late husband, John L. Hess, established them as antiestablishment members of the culinary world.In 1985, Hess became one of the founding members of the Culinary Historians of New York, an associ...

Details & Specs

Title:Martha Washington's Booke of Cookery and Booke of SweetmeatsFormat:PaperbackDimensions:518 pagesPublished:March 11, 1996Publisher:Columbia University Press

The following ISBNs are associated with this title:

ISBN - 10:0231049315

ISBN - 13:9780231049313

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Table of Contents

Part IIntroduction to A Booke of CookeryThe IndexA Booke of CookeryPart IIIntroduction to A Book of SweetmeatsThe IndexA Booke of SweetmeatsAppendices1. Manuscript History2. Dating3. Transcription NotesBibliographyIndex

From Our Editors

Martha Washington's Recipes, Over Five Hundred Classics dating from 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 Booke of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. 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.