The Art Of Cookery Made Plain And Easy - Excelling Any Thing Of The Kind Ever Yet Published

America's most popular cookbook in 1776, The Art of Cookery Made Plain and Easy originated in England. Attesting to the popularity of the book as the fledgling nation expanded, the American edition was published in 1805. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive.

Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Directions How to Market; the Season of the Year for Butchers' Meat, Poultry, Fish - How to Roast and Boil to Perfection Every Thing Necessary to be Sent up to Table - Vegetables - Broiling - Frying - To Dress Fish - Made Dishes - Poultry - Soups and Broths - Puddings - Pies - Variety of Dishes for Lent, Which May Be Made Use of at Any Other Time - Gravies - Sauces - Hashes - Fricasses - Ragouts - To Cure Hams, Bacon etc - Pickling - Making Cakes - Jellies - Preserving Also the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table in the present taste.