Published in the late 18th century, this groundbreaking cookbook is recognized as the first truly American culinary reference, distinguishing itself from its British predecessors. It offers a glimpse into the post-revolutionary American kitchen, incorporating a mix of English cooking traditions with adaptations suited to the New World's unique ingredients. The book includes recipes that call for native American foods, such as cornmeal, squash, and turkey, and is known for introducing now-classic American dishes. It also provides practical advice for homemakers of the era on a wide range of topics, from cooking and baking to the management of household affairs.

The 5935th greatest book of all time