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#TheArtOfCookeryMadePlainAndEasy

The Art of Cookery made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a best seller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most Read More..

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Description	The Art of Cookery made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a best seller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of them pirated. It was published in Dublin from 1748, and in America from 1805.Glasse emphasised in her note "To the Reader" that she used plain language so that servants would be able to understand it.The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages" and piccalilli, while the 1774 edition of the book included one of the first recipes in English for an Indian-style curry. Glasse was criticised for her prejudice against French cuisine, but all the same she includes dishes in French style and with names partly in French, and she cooks with French brandy. Other recipes use imported ingredients such as cocoa, cinnamon, nutmeg, pistachios and even musk.The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington.
Description	The Art of Cookery made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a best seller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of them pirated. It was published in Dublin from 1748, and in America from 1805.Glasse emphasised in her note "To the Reader" that she used plain language so that servants would be able to understand it.The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages" and piccalilli, while the 1774 edition of the book included one of the first recipes in English for an Indian-style curry. Glasse was criticised for her prejudice against French cuisine, but all the same she includes dishes in French style and with names partly in French, and she cooks with French brandy. Other recipes use imported ingredients such as cocoa, cinnamon, nutmeg, pistachios and even musk.The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington.

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Name	The Art of Cookery, Made Plain and Easy
Name
Authors	"By a LADY"(Hannah Glasse)
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Genre	cookbook
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Country	England
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Pages	384
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Publisher	Hannah Glasse
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Pub_date	1747
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