The Art of Cookery Made Plain and Easy
http://dbpedia.org/resource/The_Art_of_Cookery_Made_Plain_and_Easy an entity of type: Thing
Art of Cookery (en castellano: El arte de cocinar) es un libro de cocina escrito en 1747, por Hannah Glasse (1708-1770). Es conocido también por el título largo original The Art of Cookery made Plain and Easy. El Art of Cookery representa uno de los documentos más importantes para estudiar las prácticas culinarias del Reino Unido y de las trece colonias norteamericanas durante el periodo final del siglo XVIII y comienzos del XIX. Fue una referencia dominante para los cocineros domésticos angloparlantes a lo largo del mundo y en menor medida se ha empleado para hacer investigación histórica culinaria y reconstrucción de platos antiguos.
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The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller 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 which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it.
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The Art of Cookery Made Plain and Easy
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Art of Cookery
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The Art of Cookery, Made Plain and Easy
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The Art of Cookery, Made Plain and Easy
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Hannah Glasse
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Glasse
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"By a LADY"
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Frontispiece and title page in an early posthumous edition, published by L. Wangford, c. 1777
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England
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Hannah Glasse
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English cooking
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The Art of Cookery Made Plain and Easy
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Art of Cookery (en castellano: El arte de cocinar) es un libro de cocina escrito en 1747, por Hannah Glasse (1708-1770). Es conocido también por el título largo original The Art of Cookery made Plain and Easy. El Art of Cookery representa uno de los documentos más importantes para estudiar las prácticas culinarias del Reino Unido y de las trece colonias norteamericanas durante el periodo final del siglo XVIII y comienzos del XIX. Fue una referencia dominante para los cocineros domésticos angloparlantes a lo largo del mundo y en menor medida se ha empleado para hacer investigación histórica culinaria y reconstrucción de platos antiguos.
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The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller 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 which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805. Glasse said 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", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised French influence of British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, cinnamon, nutmeg, pistachios and musk. The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, with copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington.
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