The book showcases the first American cookbook, highlighting recipes adapted for the newly formed United States. It reflects the culinary practices of colonial Americans, emphasizing local ingredients and innovative cooking methods. Notable recipes include the first printed versions of cornmeal Johnny Cake and turkey. The use of pearlash as a leavening agent marks a significant step toward modern baking. This reprint retains the original language while excluding preliminary comments, providing a clear and focused collection of recipes that shaped American cooking traditions.
