American Cookery is known as the first American cookbook, often because of it’s recipes for “pompkins,” “cramberries,” and cornmeal (used in the estimable Indian Pudding). But it is American for so many more reasons–how it was written, published, distributed, and used. Keith Stavely and Kathleen Fitzgerald use this book as a starting point into insights on American history.
This review appeared in the March issue of CHoWline, the monthly newsletter of the Culinary Historians of Washington, DC. Join us online or at a meeting!
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