PRLK_046 / KONNA-AABITS _ THE ART OF COOKERY MADE PLAIN AND EASY _ HANNAH GLASSE
Frontispiece and title page in an early posthumous edition, published by L. Wangford, c. 1777
The Art of Cookery Made Plain and Easy
The Art of Cookery, Made Plain and Easy
Which far exceeds any Thing of the Kind yet published
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 the French influence on 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; Benjamin Franklin, Thomas Jefferson and George Washington all owned copies.
The historian of food Peter Brears said that the book was the first to include a recipe for Yorkshire pudding.[33] The cookery writer Sophia Waugh said that Glasse's food was what Jane Austen and her contemporaries would have eaten.[34][35]
Legacy
Ian Mayes, writing in The Guardian, quotes Brewer's Dictionary of Phrase and Fable as stating "First catch your hare. This direction is generally attributed to Hannah Glasse, habit-maker to the Prince of Wales, and author of The Art of Cookery made Plain and Easy". Her actual directions are, 'Take your Hare when it is cas'd, and make a pudding...' To 'case' means to take off the skin" [not "to catch"]; Mayes notes further that both the Oxford English Dictionary and The Dictionary of National Biography discuss the attribution.[36]
In 2015, Scott Herritt's "South End" restaurant in South Kensington, London, served some recipes from the book.[37] The "Nourished Kitchen" website describes the effort required to translate Glasse's 18th-century recipes into modern cooking techniques.[7]
https://en.wikipedia.org/wiki/The_Art_of_Cookery_Made_Plain_and_Easy#/media/File:Art_of_Cookery_frontispiece.jpg
#KonnaAabits #HannahGlasse #ObjektN #PRLK #PöialRaineriLooduskool #InTheBottomOfMyGarden #Meestemoemuuseum #AMansGardenOfVerses #EroGuro #KülaooperArmandonia #EndelLeppFashionHouse #MuzanE #TheHouseOfPlaybunny #NahaJaKarvadega #CatchAndKill #KumariImedemaa #TheGardenOfMensFashionDelights #AppallingSilence #FearAndLoathingInArmandonia #ShadowWarfare #TeedeniAiaSalaarhiiv #GentlemensFloralCabinet #TheKirblaMethod #MEEZ082026
The Art of Cookery, Made Plain and Easy
Which far exceeds any Thing of the Kind yet published
| Author"By a Lady" (Hannah Glasse)LanguageEnglishSubjectEnglish cookingGenreCookbookPublisherHannah GlassePublication date1747Publication placeEnglandPages384 |
|---|
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 the French influence on 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; Benjamin Franklin, Thomas Jefferson and George Washington all owned copies.
/.../
The historian of food Peter Brears said that the book was the first to include a recipe for Yorkshire pudding.[33] The cookery writer Sophia Waugh said that Glasse's food was what Jane Austen and her contemporaries would have eaten.[34][35]
Legacy
Ian Mayes, writing in The Guardian, quotes Brewer's Dictionary of Phrase and Fable as stating "First catch your hare. This direction is generally attributed to Hannah Glasse, habit-maker to the Prince of Wales, and author of The Art of Cookery made Plain and Easy". Her actual directions are, 'Take your Hare when it is cas'd, and make a pudding...' To 'case' means to take off the skin" [not "to catch"]; Mayes notes further that both the Oxford English Dictionary and The Dictionary of National Biography discuss the attribution.[36]
In 2015, Scott Herritt's "South End" restaurant in South Kensington, London, served some recipes from the book.[37] The "Nourished Kitchen" website describes the effort required to translate Glasse's 18th-century recipes into modern cooking techniques.[7]
/.../
Kommentaarid
Postita kommentaar