Art of Cookery
Encyclopedia
Written in 1747, Hannah Glasse
's (1708–1770) The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. It was the dominant reference for home cooks in much of the English-speaking world during its original publication run, and it is still available (in somewhat limited quantity) and used as a reference by those doing food research and historical reconstruction. As is the case in modern times for The Joy of Cooking
, the book was updated significantly both during her life and after her death, before finally passing out of print in the mid 19th century.
Glasse wrote mostly for domestic servants (the "lower sort", as she referred to them), writing in a conversational style familiar to anyone who has learned a recipe at the elbow of a parent or grandparent. The food is surprisingly recognizable, with staples such as Yorkshire pudding
and gooseberry fool still known and eaten today, and there are even early traces of the Indian food that eventually became naturalized in the UK. She showed marked disapproval of French cooking styles and in general avoided French culinary terminology.
Some of the recipes in Glasse's book were plagiarised, even reproduced verbatim from recipes published in earlier books by other writers. Jennifer Stead writes in the introduction to the Prospect Books facsimile of the book that Glasse lifted extensively.
Several facsimile editions are still in print, though primarily as a historical work rather than a modern cooking reference.
by Alan Davidson
. ISBN 0907325580
In 1997, Applewood Books
published a paperback facsimile edition of the Alexandria 1805 edition (the first American edition, printed in Alexandria, VA, USA, by Cottom and Stewart) of the book, with an introduction and glossary by culinary historian Karen Hess
. Applewood Books: Bedford, Mass. ISBN 978-1557094629
Hannah Glasse
Hannah Glasse was an English cookery writer of the 18th century. She is best known for her cookbook, The Art of Cookery, first published in 1747...
's (1708–1770) The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. It was the dominant reference for home cooks in much of the English-speaking world during its original publication run, and it is still available (in somewhat limited quantity) and used as a reference by those doing food research and historical reconstruction. As is the case in modern times for The Joy of Cooking
The Joy of Cooking
Joy of Cooking, often known as "The Joy of Cooking" is one of the United States' most-published cookbooks, and has been in print continuously since 1936 and with more than 18 million copies sold. It was privately published in 1931 by Irma S. Rombauer, a homemaker in St. Louis, Missouri, who was...
, the book was updated significantly both during her life and after her death, before finally passing out of print in the mid 19th century.
Glasse wrote mostly for domestic servants (the "lower sort", as she referred to them), writing in a conversational style familiar to anyone who has learned a recipe at the elbow of a parent or grandparent. The food is surprisingly recognizable, with staples such as Yorkshire pudding
Yorkshire pudding
Yorkshire Pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy.-History:...
and gooseberry fool still known and eaten today, and there are even early traces of the Indian food that eventually became naturalized in the UK. She showed marked disapproval of French cooking styles and in general avoided French culinary terminology.
Some of the recipes in Glasse's book were plagiarised, even reproduced verbatim from recipes published in earlier books by other writers. Jennifer Stead writes in the introduction to the Prospect Books facsimile of the book that Glasse lifted extensively.
Several facsimile editions are still in print, though primarily as a historical work rather than a modern cooking reference.
Miscellaneous
In 1995, Prospect Books published a facsimile edition of the 1747 edition of the book, with introductory essays by Jennifer Stead and Priscilla Bain, and a glossaryGlossary
A glossary, also known as an idioticon, vocabulary, or clavis, is an alphabetical list of terms in a particular domain of knowledge with the definitions for those terms...
by Alan Davidson
Alan Davidson (food writer)
Alan Eaton Davidson was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food .The son of a Scottish tax inspector, Davidson was born in Londonderry, Northern Ireland...
. ISBN 0907325580
In 1997, Applewood Books
Applewood Books
Applewood Books is a book publishing company founded by Phil Zuckerman in 1976. They specialize in publishing exacting recreations of historic books, including complex reprints of children's art and pop-up books and other books published by methods which duplicate antique publishing techniques. ...
published a paperback facsimile edition of the Alexandria 1805 edition (the first American edition, printed in Alexandria, VA, USA, by Cottom and Stewart) of the book, with an introduction and glossary by culinary historian Karen Hess
Karen Hess
Karen Loft Hess was an American culinary historian. Her 1977 book The Taste of America co-authored with her late husband, John L. Hess, established them as anti-establishment members of the culinary world....
. Applewood Books: Bedford, Mass. ISBN 978-1557094629