The Art of Cookery Made Plain and Easy

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Applewood Books, 1997 - Cooking - 325 pages
The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.

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This is a wonderful book! So fun to read how cooking and baking were done the 1700's and realize we can learn from those methods even now. Some wording is a little open to interpretation but it does transport you back in time just reading it, even if you don't use it as a cookbook.

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