This antique text contains a comprehensive guide on American cookery, being a treatise on the various methods of dressing all manner of foods including viands, fish, poultry, and vegetables. A book that contains timeless culinary information and plain instructions, this text will be of much interest to the discerning cooking enthusiast and makes for a worthy addition to kitchen collections. The chapters of this book include: 'Directions for Catering, or the Procuring the Best Viands'; 'Fish'; 'How to Choose Flesh'; 'To Make the Best Bacon'; 'Fish, How to Choose the Best in Market'; 'Poultry - How to Choose'; 'Beans'; 'Fruits'; 'Recipes'; etcetera. Many old works such as this are increasingly expensive and rare, and it is with this in mind that we are proud to republish this text here.
American Cookery - The Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of Cakes, from the Im
