Author: Hannah Glasse.
Introduction by food historian Karen Hess.
This is a facsimile of the 1805 American edition of this cookbook, originally published in England.
Though English in origin, the cookbook was heavily used in America. This 1805 edition reflected, with it's use of some American ingredients, the fact that trade crossed the Atlantic Ocean in both directions.
A useful book for historical cooks and food historians.
Facsimile of the 1805 edition, 325 pages.
NEW, softcover edition.