The Art of Cookery Made Plain and Easy

by Hannah Glasse

First published in 1747, The Art of Cookery Made Plain and Easy , written by Hannah Glasse, remained a best-selling cookbook throughout Europe and North America for over 100 years. Over 40 editions were produced. This classic cookbook is a "must-have" for anyone interested in historic foodways.

Genres: Cookbooks, Nonfiction, History, Cooking, Food, Food and Drink, 18th Century

448 pages, Paperback

First published January 1, 1747

Reviews

[Idyll · Rating 5 out of 5]

Someday, I hope someone will find and publish all the reviews that this book received right after it was published. In the mean time, enjoy these classic reviews of other works by other authors. https://www.theatlantic.com/past/docs...

[Debbie · Rating 4 out of 5]

"The Art of Cookery Made Plain and Easy" is a cookbook with recipes, but it requires some cooking experience and the willingness to do a bit of experimenting. I had hoped it might give hints on how to cook over a hearth fire, but the author assumed the reader already knew these tricks. She says to cook "over a slow fire" or "a quick, clear fire," but not how to achieve this. You're to cook the food until "it's enough." She described what seasonings to add ("season it with nutmeg, ....") but left it up to the user as to how much. At best, she gave measurements like "2 spoonfuls" or "a pound."

The author covered various ways to cook a wide variety of meats (various birds, fish, livestock, and game) and how to identify if the meat is fresh when buying it at the butchers. She also covered various ways to prepare vegetables, make soups, broths, gravy, puddings, dumplings, pies, tarts, sausages, cakes, creams, jellies, custards, preserves, conserves, marmalades, ice cream, cure meat, pickle, jar, do cold distilling, wines and brewing, and more. She also gave tips on carving meat, raising turkeys and mushrooms, and making soap and a lip salve.

The meat recipes reminded me of Thanksgiving turkey dinners (just cooked over a fire). For the section on cooking the "American way," she used ingredients that were more widely available in America. She also included "cooking the Spanish way, French way" and so on. For fun, I tried a dumpling and a pudding recipe. Since I've made "modern" versions of these, I was able to fill in the details she didn't provide and they turned out fine. It was interesting to look through the recipes to see what ingredients they had and how they cooked things.

I received an ebook review copy of this book from the publisher through NetGalley.

[Redsteve · Rating 4 out of 5]

If you want to know what people ate and how they cooked in the late 18th/early 19th Century, this is the book for you. And by ‘people’ I mean British (and former British colonial) people. There are some French recipes and an appendix including German, Dutch, Spanish, Jewish, and Italian dishes that I expect for the period are about as accurate at the ‘Chinese’ recipes in a 1970s American cookbook. As a cookbook for servants and those of the ‘lower orders', this gives the modern reader a look into the kitchens of the period and the tastes and techniques that ‘regular’ cooks used and is short on fancy or complicated dishes. This book covers a wide range of ingredients and cooking techniques – for example, no part of the pig is left un-cooked. Hannah Glass also includes multiple sorts of food preservation (including a section “For Captains of Ships”), and advice of food shopping, Be warned; this is straight digital printed reproduction of the 1769 edition of this book. No explanatory notes, no conversions to modern kitchens, just the original text. As a result, using these recipes require a certain amount of cooking knowledge – and an ability to interpret the generally vague 18th Century measurements and either experience with open-hearth cooking or converting same. Also, be careful about following her instructions about food safety (e.g. if meat is starting to go bad, rubbing it with ginger will probably not save your guests from food poisoning). Oh, and the period typeface is the sort that has the letter ‘s’ printed as ‘f,’ which is a bit of s speedbump until you get used to it. 4 stars.

[Amy Kay · Rating 4 out of 5]

Interesting, quick read.

[Penmouse · Rating 4 out of 5]

If you enjoy reading historical cookbooks, you'll like reading The Art of Cookery Made Plain and Easy by Hannah Glasse. Glasses cookbook reminded me a lot of the old Fannie Farmer cookbooks when it comes to style.

As to being able to use this cookbook in modern cooking: You might be able to update some of the recipes to use in modern cooking. As for me, I think I'll enjoy reading this cookbook as it gives me a window into the past and helps me learn about how cooks prepared meals during the 1700s to 1800s.

By-the-way, Ben Franklin liked this cookbook, according to the publisher.

Recommend.

Review written after downloading a galley from Netgalley.

[Sue Kitt · Rating 5 out of 5]

I love to collect and read cookery books and this has got to be one of the more unusual and interesting ones that I have read. A lot of the recipes are not for todays home cook, but it was so interesting to see just how life was in the kitchen in the 18th and 19th century (boy am I glad things have been made so much easier for us, especially preparation wise.) I particularly liked the section on pies, sweet and savoury and have copied some down to make sometime.
I can highly recommend this and look forward to buying the printed copy for my collection.
Many thanks to the author Hannah Glasse, the publishers and NetGalley

[Eileen Hall · Rating 5 out of 5]

A wonderful book from 1805 charting the history of food and eating.
The array of ingredients mentioned, most not used today, are mindblowing.
Jesuit powder - not sure what that is, Cod's head, Cardoons, Larks.....
The sections on how to cook ingredients are wonderful!
How to tell if certain foodstuffs are fresh is eyeopening!
There is so much comprehensive advice on cooking, serving food, plus menus and recipes, too much to comment on here.
Please read and enjoy!
I was given a digital copy of this book by the publisher via Netgalley in return for an honest unbiased review which I am delighted to do.

[Elizabeth Scheller Williams · Rating 5 out of 5]

Wonderful book for us female re-enactors trying to show how food was gathered, cooked and served...of course it >IS< a cookbook from the American Revolutionary time period.

[Primadonna · Rating 3 out of 5]

It's always interesting to view recipes from the old times.

Some instructions can be confusing, and the measurements and all that aren't complete, but I believe experienced cooks can eyeball it. I'll try some recipes later on, they seem doable.

[Nancy · Rating 2 out of 5]

It was enjoyable to try to read
but it was difficult to follow

[Mills College Library]

641.5942 G5495 2015

[Janis Hill · Rating 4 out of 5]

I would like to thank Dover Publications for a free ARC of this book via Netgalley in exchange for an open and honest review.

Why aren’t cookery books written like this anymore? I LOVED this book! I OWN books published up to one hundred and ten years ago as the old cook books have some of the best tips and tricks that will be forgotten if we don’t keep reading them. I will admit to being mean by not giving the full 5 stars, but I couldn’t bring myself to do so for a reprint. And I should, I really should. Because reprints like this are far more economical for the majority of us to buy, they also allow these old world tips and tricks to survive and be passed on in a book that can be used daily, rather than one looked after and only read when wearing white cotton gloves.

So I do apologise for not giving ‘The Art of Cookery Made Plan and Easy’ the full 5 stars. It deserves it, it really does… but I’d still want a first edition. ;-)

For those who aren’t used to this older style of cookery book they might not be that impressed with it. Nor find it that easy to read or use. Why? There are no big glossy pictures showing you step by step ‘how to do’, there are next to no actual measured ingredients and the recipes are more notes to remind one how to cook than teach one how to cook. But that is because of when it was originally written. And that anyone able to read this book would have already been watching Cook at work and learnt all the tips and trips from her (sometimes him mind you). And so cookery books from this era are more reminders of how to do something you should have already been taught. Or, if not taught, you’d at least know the basics and could read it at a glance and go ‘Ah, of course’ and go off and do it. It is why I love cookery books of this era. No idiot proofing. I’ve been cooking for thirty odd years now (if you count frying my own eggs aged nine) and was cooking proper ‘made meals’ for a family of six from the age of twelve. So I know my way around a kitchen and I know how to ‘improv’ (improvise) a meal. This is possibly why I love these older cook books, as they suit my cooking experience and mindsets so well.

And I have to say, being mostly self-taught in the cooking field, I’ve read (and own) quite a lot of cook books. They are my Achilles heel I think. And to slow my ever increasing collection, I now prefer my cookery books to be at least sixty to eighty years old before I will buy them… another reason this book appeals to me. As the contents are much older… but it’s a modern print and so (hopefully) a cheaper purchase.

Oh, and thank you! Roll the butter in flour before adding to a pan to make a sauce or gravy. Yes! Why had I never thought of this before? It is so obviously such a fool proof way to make a thick, glossy sauce with no lumps. Duh!

Would I recommend this book to others? Yes I would. It’s not a book for beginners or those not that confident to do ‘improv’. Those who need a step by step guide, accurately measured ingredients and big glossy pictures showing them how to do it – I wouldn’t recommend this book to them. But those who love to cook, have the experience and skills to ‘go off script’ and have a go... yes, they’d love this book and should check it out.

Would I buy this book for myself? Yes and no. Well, duh, yes actually. But I’d be lamenting it’s not a first edition the whole time. Call me a cookery book snob, I know I am being illogical and mean – but I do LOVE the original old cookery tomes. But I can see myself buying this modern reprint for the reasons given above: it should be cheaper, and I feel safer using it in the kitchen with my kids than I would a first edition. Usually I write out recipes I want to try from my older cookery books and work off the handwritten recipe (I write all over recipes with my own notes you see) and so a modern print would suit this terrible habit of mine too. So, yes, buy me the reprint! :-)

In summary: Lovers of the old style cookery books, back in the days of open fire ranges, no electricity and not a fridge in sight – you will love this book. Yes it’s a reprint and not a first edition…. But you are still gaining the knowledge of those centuries of skills now gone. It is a great cook book and one I would happily own.

[DelAnne Frazee · Rating 5 out of 5]

Title: The Art Of Cookery Made Plain and Easy - The Revolutionary 1805 Classic
Author: Hannah Glasse
Published: 8-19-15
Publisher: Dover Publications
Pages: 320
Genre: Food & Wine
Sub Genre: History; Cooking; European; English Scottish & Welsh
ISBN: 9780486795768
ASIN: B0188FBZN4
Reviewer: DelAnne
Reviewed For: NetGalley

.
If you are looking to cook over an open hearth like our colonial ancestors did then this may not be the book you are looking for without further researching the subject. This is a book for those at least have some experience of colonial style cooking in the authentic way. Beginners such as myself will need more practice to master the techniques. I personally was hoping to use the techniques and recipes as I live in a very rural area renowned for looking power at the first sign of acclimate weather. It is a great historical tool of the times and can be enjoyed just for that purpose. My father built me an Adobe oven for my birthday present one year after I visited an Indian village and was fascinated watching them cooking in one these odd looking ovens. A kind woman in the village allowed me to watch her and learn a few of her recipes. I was hoping that this book could be used with that oven or show me how to use my own fireplace, but alas no. That does not mean I will give up. There are plenty of renaissance fairs and colonial reenactment villages to visit to see how it is done. Perhaps I can learn the basics from them and still feel more confident to try some of the more interesting recipes in this book.


Originally published in 1847 and considered the premier cookbook of its time in America, England and throughout Europe. Hannah Glasse wanted a cookbook of recipes for the everyday woman with good hardy food to feed her family that tasted good. Even George Washington was known to have a copy. Ms Glasse told her readers how to find the freshest meat at the butcher and even how to make soaps and Scents to place around the home. Even if you do not plan on using any of the recipes and insights found in the book it will make for interesting reading as a way of looking how our ancestors lived their daily lives. I found the Art of Cookery a delight to read and a must for anyone who studies the colonial period from a woman who lived it.


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[Critterbee❇ · Rating 4 out of 5]

A very interesting glimpse at everyday cooking in the daily life of 18th-19th century England, with many helpful tips, tricks and recipes (for the day). The language is enjoyable and the information contained is substantial.

The book starts off with a comprehensive guide to choosing healthy, fresh produce and animal proteins (there are a lot of animal proteins discussed in this book, as that was how people ate). Following the market guide are a variety of plainly written recipes for standard ingredients, with variations to try based on personal taste.

I found it surprisingly similar to how current cookbooks are planned out, beginning with an introduction explaining the reason for writing the book, and the goals that the author hopes to achieve. Next is an ingredient/market guide, and following are basic cooking techniques and recipes and variations for recipes. With the encyclopedic amount of helpful information contained in the book, I can understand how this would have been a valuable resource for any kitchen.

Compared to other cookery books of similar age, 'The Art of Cookery Made Plain and Easy' is extremely well written, and extremely thorough. Recipes were easier to interpret and understand. I am so happy that a 'new' edition has been published, so that this can be read far and wide! This book will be treasured by enthusiasts of both historical cooking and daily life. And if you own it as an ebook, searching will be a breeze.

**eARC netgalley**

[Melissa · Rating 4 out of 5]

I was immediately drawn to this cookbook because of the historical aspect with my history buff being rewarded in regards to the time period and the speech pattern evident in the writing style.

I can easily see this book being one used to demonstrate cooking, kitchen operations, and general living conditions of times past for various history classes. In the opening pages, Ms. Glasses mentions selection of meats, butters and cheeses. I raised an eyebrow to her caution of checking for mites and worms in the cheese. During the author’s time, this would have indeed been an important and cautionary suggestion which shows the difference in her time and now. Not only are there differences in the food available and storage but also consumption and preparation.

I believe this book is one of historical fascination and not so much for benefiting cooks and bakers in today’s society. My attention was definitely caught up in the historical content and the way of living that would have been experienced during the time of Ms. Glasse’s writing.

I am providing my honest review for the benefit of receiving this free ebook.

[Diana · Rating 4 out of 5]

I read this for a class I took on the foods of Colonial America. The class was unique and I had a lot of fun reading cookbooks and books about food for the entire semester. I used this book more than I thought I would when I first bought it for class. I, of course, read it for class, and used it for my paper in that class and my final paper for my history degree since I wrote papers on food and immigration during the colonial period for both. I even ended up cooking a few things from the book for the class to see how things worked before putting the recipe in my paper as an example of a food of the time. It is one of the "original" printed cookbooks in history and something I recommend picking up for those interested in women's social history.

[Michelle · Rating 3 out of 5]

If you enjoy historical home making and cookbooks you'll like this edition. As with similar books of the era, it assumes the reader is already very familiar with food preparation methods of the day. Recipes are long blocks of text rather than organized by ingredient and preparation steps familiar to modern cooks. The book's organization and featured topics provide an excellent glimpse into daily life in the kitchen. This is an excellent addition to any historical home making library.

I received a review copy of this book from the publisher through NetGalley.

[Apryl Anderson · Rating 4 out of 5]

I truly appreciate this as insight for how my ancestors cooked over a fire. Skills! The only thing missing for a 5-star review is a glossary to define the antiquated cooking terms. Apart from that, I want a copy for my cookery book collection, for who knows when this could make the difference between post-apocalyptic fine dining and caveman cuisine?

[Cate]

One of the bibles of 18th century cooking available today, Mrs. Glasse's receipts are fun, lively, often delicious, sometimes strange, always delightful to interpret.

[Matt Arthur · Rating 5 out of 5]

It's a cookbook so it's not like you can't put it down but a great resource.

[Aurore Boréale · Rating 3 out of 5]

It's a cook book full of nice ideas for discovering new things.

[Dorine]

review coming soon