Fancy a sunderland pudding? Ever wonder how to dress a calf’s head? Publisher Andrews McMeel has teamed up with the American Antiquarian Society to publish reproductions of 100 cookbooks documenting the early American cooking experience. American Cookery ($22.99) by Amelia Simmons was originally published in 1796 and is believed to be the first cookbook to document American culinary techniques. It offers a window into those days with recipes for items such as spruce beer and tongue pie set beside page images from the original cookbook.
Also part of the series is America’s first Jewish cookbook, Jewish Cookery Book: On Principles of Economy ($28.99) by Esther Levy. It originally was published in 1871 and includes recipes for fish balls and frimsel (noodle) soup. Its recipes, menu suggestions and household management tips aimed to help European immigrants adapt to their new country while maintaining their religious heritage.
— Michele Kayal