The Women Behind America’s First Cookbook
Sat, Mar 18
What was the first cookbook written by an American for Americans, and how did the recipes differ from other volumes at the time? Prior to 1796, American home cooks used English cookery books, if they used books at all, to prepare meals. But with Amelia Simmons’ 1796 American Cookery, we have the first formal document exploring “American cuisine,” incorporating ingredients native to the American landscape such as cornmeal, pumpkins, maple syrup, and various vegetables, nuts, and fruits. You will be joined by chef Angie Lee of Sur La Table, who will prepare a few recipes from American cookbook authors such as Simmons, Mary Randolph, Eliza Leslie, and Lydia Child, as you consider the ingredients, tools, and cooking techniques in this early era, and discuss how these authors had such a profound influence on American culinary history. 2:00 pm. For more information click here.