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Date de naissance: 1708
Date de décès: 1770
Sexe: female
Nationalité: England
Great Britain
Pays (pour la carte): UK
Lieu de naissance: London, England, UK
Lieu du décès: London, England, UK
Lieux de résidence: London, England, UK
Simonburn, Northumberland, England, UK
Professions: cookbook writer
Courte biographie: Hannah Allgood was born in Holborn, London. The letters she wrote to her father's sister Margaret Widdrington are the major source of information about her personal life. Hannah married Peter Glasse, with whom she had eight children. The couple held positions in the household of the Earl of Donegal at Broomfield, Essex, and appear to have lived in London after that.
Mrs. Glasse may have worked in the household of Augusta, Dowager Princess of Wales (mother of King George III). Hannah’s book The Art of Cookery Made Plain and Simple, which achieved tremendous popularity, was the first-ever cooking guide published by an Englishwoman, and remained continuously in print until 1824. Her other works were The Compleat Confectioner (c. 1770) and The Servant’s Directory or Housekeeper’s Companion (1760). In 2006, she was the subject of a BBC documentary that called her "the mother of the modern dinner party."

Membres

Critiques

The Art of Cookery Made Plain and Easy par Hannah Glasse

amazing piece of history, original 1776 America's most popular cookbook, facsimile of 2nd ed 1805.
huge variety of dishes

Signalé

Mikenielson | 5 autres critiques | Apr 26, 2022 |

The Art of Cookery par Hannah Glasse

One of the key texts and fascinating reading. Most of the recipes bear cooking today.

Signalé

AgedPeasant | 5 autres critiques | Aug 28, 2020 |

The Art of Cookery Made Plain and Easy: The… par Hannah Glasse

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**… (plus d'informations)

Signalé

Critterbee | 5 autres critiques | Apr 16, 2018 |