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Product info

<p/><br></br><p><b> About the Book </b></p></br></br>Americais most popular cookbook in 1776. Reprinted from the first American edition of 1805. Includes a new introduction by food historian Karen Hess.<p/><br></br><p><b> Book Synopsis </b></p></br></br>The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.

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