Americais most popular cookbook in 1776. Reprinted from the first American edition of 1805. Includes a new introduction by food historian Karen Hess.

"Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. Author Hannah Glasse dismisses French cookery as fussy and expensive, focusing instead on standards of Anglo-American cuisine. Simple dishes, from soups to cakes, feature straightforward directions"--