National and regional cuisine

The category of "e;charity cookbook"e; is a favorite in American culinary history.

This first cookbook published in Indiana was originally titled in its first edition Mrs.

There is no information available about Laura Trowbridge, but her goal in compiling Excelsior Cook Book is clear.

Although there is no biography available for author Philomelia Ann Maria Antoinette Hardin, the subtitle of her book, "e;But More Particularly Designed for Buckeyes [Ohio], Hoosiers [Indiana], Wolverines [Michigan], Corncrackers [Kentucky], Suckers [Illinois], and All Epicures Who Wish to Live with the Present Times,"e; beautifully demonstrates the down-to-earth, local quality of this regional Midwestern cookbook-reputedly the first cookbook printed west of the Allegheny Mountains.

Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print.

For most of its early history, America was awash in cider, the most popular drink of the 18th and 19th centuries.

Mary Mann, one of the famous Peabody sisters-reformers and pioneers of modern educational theory-believed that good digestion was synonymous with virtue, and dyspepsia was equated with sin.

We do not have specific information about how Mrs.

Although the author of this collection is anonymous, her intention was clearly stated on the title page of the book-a thousand practical ways to make good cakes, pies, puddings, and more for the young, inexperienced cook.

The author of this fascinating mid-nineteenth century collection is not credited, but hints suggest that the material is not original and was compiled by the publisher from other sources.

The category of "e;charity cookbook"e; is a favorite in American culinary history.

Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print.

Historical records assert that in 1840 Moses Atwood of Boston created what became a widely used and very popular patent medicine, Atwood's Quinine Tonic Bitters.

There is no information available about Laura Trowbridge, but her goal in compiling Excelsior Cook Book is clear.

Although we have no biographical information about Mrs.

Mary Mann, one of the famous Peabody sisters-reformers and pioneers of modern educational theory-believed that good digestion was synonymous with virtue, and dyspepsia was equated with sin.

This first cookbook published in Indiana was originally titled in its first edition Mrs.

Although there is no biography available for author Philomelia Ann Maria Antoinette Hardin, the subtitle of her book, "e;But More Particularly Designed for Buckeyes [Ohio], Hoosiers [Indiana], Wolverines [Michigan], Corncrackers [Kentucky], Suckers [Illinois], and All Epicures Who Wish to Live with the Present Times,"e; beautifully demonstrates the down-to-earth, local quality of this regional Midwestern cookbook-reputedly the first cookbook printed west of the Allegheny Mountains.

The Frugal Housewife, or Complete Woman Cook was the only cookbook published in the United States during the 50-year period before publication of American Cookery by Amelia Simmons-the first truly American cookbook.

An important and fascinating document of American social history, The Housekeeper's Manual, or Complete Housewife is believed to be an adapted version of the British best seller The Cook's Oracle; and Housekeeper's Manual by Dr.

Published in Boston in 1833, the Cook's Own Book, and Housekeeper's Register is believed to be the first alphabetically-arranged culinary encyclopedia.

Published in New York in 1856, Every Lady's Cook Book was revolutionary in its time for being written "e;for all classes of people"e; as well as for "e;those who desire rich, well-seasoned dishes, and for those who prefer more plain diet.

Published in San Francisco in 1875, this volume in the American Antiquarian Cookbook Collection by an unidentified group of ladies from California provides a fascinating historical example of local culture and regional cooking of the day.

For too long, Indian cuisine has been perceived as complex and time-consuming to prepare.

Brava, Ms.

This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond.

A nineteenth-century cookbook by the founder of New York's first cooking school providing affordable recipes and kitchen skills for working class American women.

As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating.

During the Civil War, this edition of Florence Nightingale's classic volume on nutrition for the military was published by the Army of Virginia, but the book was also published in the North by order of the surgeon general.

Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the "e;most concise and simple manner,"e; sacrificing "e;style to minute detail; not even avoiding repetition where it might render directions more explicit.

With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr.

Although many sources cite The Texas Cook Book by the Ladies Association of the First Presbyterian Church of Houston (1883) as the first cookbook published in Texas, Caroline Chase's slim volume was published a year earlier and thus predates the established title.

In this fascinating volume, which contains material from his second book, How Not to Be Sick, Bellows presents the argument that science has supplied practical treatises on agriculture and horticulture so that every intelligent farmer or gardener can cultivate his fruits, vegetables, and grains to supply high nutritional content in foods.

This volume in the American Antiquarian Cookbook Collection, published in Philadelphia in 1850, is an exhaustive compilation of hundreds of methods, formulas, and recipes for culinary, housekeeping, agricultural, and medical issues of importance in nineteenth century households, assembled by an unknown physician.

Cowan's earlier works dealt with sexual hygiene and the evils of tobacco, but in What to Eat, and How to Cook It he turned to diet.

Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish.

Published in 1843 in Philadelphia, this volume in the American Antiquarian Cookbook Collection is derived from an earlier English work that author J.

This volume in the American Antiquarian Cookbook Collection, published in New York in 1830, is a new version of a famous recipe collection previously published in London by William Kitchiner, adapted specifically for use by the American public.

The details of Mary Holland's life are not available, but we do know that The Modern Family Receipt Book was her second book after The Complete Economical Cook and Frugal Housewife: An Entirely New System, published in London in the early nineteenth century.

The first half of the text of New American Cookery, or Female Companion is a word-for-word reprint of the first American cookbook, Amelia Simmons's American Cookery, although it eliminates her prefaces.

With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including puddings, pies, cakes, souffles, "e;jumbles,"e; wafers, biscuits, meringues, nougats, bouchees, glaces, ice creams, fruit ices, coffees, teas, chocolate drinks, liqueurs, creams and wines, jellies and marmalades, brandied fruits, compotes, and much more-over 400 recipes that describe many favorite sweets of the day.

The category of "e;charity cookbook"e; is a favorite in American culinary history.

Take your backyard cookouts to a new level.

Published in 1792 in Philadelphia, The New Art of Cookery was the first cookbook published specifically for an American market that included New World ingredients, and it was unique until publication of Amelia Simmons's groundbreaking American-authored cookbook, American Cookery.

Published in 1872 in Boston, The Appledore Cook Book was authored by renowned cooking teacher and writer Maria Parloa to be a go-to cookbook for new brides and housekeepers, and it was specifically geared toward simpler recipes with less expensive ingredients.

Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century.

Authored by wine connoisseur John James DeFour, who established the first commercial vineyard in the United States, The American Vine-Dresser's Guide is an amazingly thorough work on grape growing and wine making specifically adapted to the American climate and soil.

Published in 1874 in Leavenworth, Kansas, during the post-Civil War charity cookbook boom, The Kansas Home Cook-Book is a fascinating, genuine example of how women during this time were able to express their political influence through sales of cookbook collections.

Published in 1832 in Philadelphia, Domestic French Cookery by well-known French writer Louis-Eustache Audot was translated and adapted for an American audience by Eliza Leslie, one of the most popular and prolific American cookbook authors of the 19th century.

Published in 1829 in Philadelphia, Mackenzie's Five Thousand Receipts in All the Useful and Domestic Arts was an unknown "e;American physician's"e; adaptation of a best-selling British reference book by Colin Mackenzie.