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- The_Art_of_Cookery_made_Plain_and_Easy abstract "The Art of Cookery made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a best seller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of them pirated. It was published in Dublin from 1748, and in America from 1805.Glasse emphasised in her note \"To the Reader\" that she used plain language so that servants would be able to understand it.The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of \"Hamburgh sausages\" and piccalilli, while the 1774 edition of the book included one of the first recipes in English for an Indian-style curry. Glasse was criticised for her prejudice against French cuisine, but all the same she includes dishes in French style and with names partly in French, and she cooks with French brandy. Other recipes use imported ingredients such as cocoa, cinnamon, nutmeg, pistachios and even musk.The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington.".
- The_Art_of_Cookery_made_Plain_and_Easy author Hannah_Glasse.
- The_Art_of_Cookery_made_Plain_and_Easy literaryGenre Cookbook.
- The_Art_of_Cookery_made_Plain_and_Easy numberOfPages "384".
- The_Art_of_Cookery_made_Plain_and_Easy publisher Hannah_Glasse.
- The_Art_of_Cookery_made_Plain_and_Easy thumbnail Art_of_Cookery_frontispiece.jpg?width=300.
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- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Charles_Dilly.
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- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Musk.
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- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Nutmeg.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Oxford_English_Dictionary.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Piccalilli.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Pistachio.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Plagiarism.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Provence.
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- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Sack_(wine).
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- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Sperm_whale.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Sweetbread.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Syllabub.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink The_Guardian.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink The_Independent.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Thirteen_Colonies.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Thomas_Jefferson.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Trifle.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Truffle.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Turmeric.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink Vanilla.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink File:Glasse_Art_of_Cookery_1758_Signature.jpg.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLink File:Truffe_noire_du_Périgord.jpg.
- The_Art_of_Cookery_made_Plain_and_Easy wikiPageWikiLinkText "The Art of Cookery made Plain and Easy".
- The_Art_of_Cookery_made_Plain_and_Easy author ""By a LADY"".
- The_Art_of_Cookery_made_Plain_and_Easy caption "Frontispiece and title page in an early posthumous edition, published by L. Wangford, c. 1777".
- The_Art_of_Cookery_made_Plain_and_Easy country "England".
- The_Art_of_Cookery_made_Plain_and_Easy genre Cookbook.
- The_Art_of_Cookery_made_Plain_and_Easy imageSize "300".
- The_Art_of_Cookery_made_Plain_and_Easy name "The Art of Cookery, Made Plain and Easy".
- The_Art_of_Cookery_made_Plain_and_Easy pages "384".
- The_Art_of_Cookery_made_Plain_and_Easy pubDate "1747".
- The_Art_of_Cookery_made_Plain_and_Easy publisher "Hannah Glasse".
- The_Art_of_Cookery_made_Plain_and_Easy subject "English cooking".
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