Join us for an illustrated talk on United Tastes: The Making of the First American Cookbook and Northern Hospitality: Cooking by the Book in New England, followed by refreshments (including a sample item from “the first American cookbook”) and a book signing.
American Cookery (1796) by Amelia Simmons is known as the “first American cookbook” and has attracted an enthusiastic modern audience of historians, food journalists, and general readers. Yet until now American Cookery has not received the sustained scholarly attention it deserves. Keith Stavely and Kathleen Fitzgerald’s United Tastes fills this gap by providing a detailed examination of the social circumstances and culinary tradition that produced this American classic.
If you think traditional New England cooking is little more than baked beans and clam chowder, think again. In Keith Stavely and Kathleen Fitzgerald’s enticing anthology, Northern Hospitality: Cooking by the Book in New England, featuring almost 400 historic New England recipes from the seventeenth to the early twentieth centuries you’ll be treated to such dishes as wine-soaked bass served with oysters and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond cheesecake infused with rosewater, robust Connecticut brown bread, zesty Ginger Nuts, and high-peaked White Mountain Cake.