Amelia Simmons Libri

The first American cookbook, published in 1796, serves as a vital historical document revealing the culinary practices of Colonial Americans. It showcases a diverse array of ingredients and cooking techniques, reflecting the innovative experiments of American women with New World ingredients, which were largely absent from British cookbooks at the time. This re-issue provides an exact facsimile of the original, offering insights into the tastes and food culture that contributed to the emergence of American cuisine.

Amelia Simmons, likely a domestic worker from the Hudson River Valley, authored the first American cookbook in 1796, breaking away from British culinary traditions. Her work, "American Cookery," showcases innovative recipes that highlight the use of herbs, wine, and pearlash, an early baking powder. Notably, it includes the first printed recipe for turkey with cranberries. This cookbook offers a valuable glimpse into early American cuisine, reflecting local ingredients and cooking methods, and is presented in a premium edition on acid-free paper.

This book is an exact reproduction of the first American-written cookbook, featuring authentic recipes for colonial favorites like pumpkin pudding, winter squash pudding, spruce beer, and Indian slapjacks. Perfect for those interested in historical cooking.

American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.