American Cookery - The Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards ... Cakes, From the Imperial Plumb to Plain Cake

An early colonial classic, this little but comprehensive book contains some fascinating historical insights into the origins of many traditional American recipes. It is interesting to learn that there are some strong links to England and English culinary traditions.