Item #74662 COOKING AND CASTLE-BUILDING. Emma Pike Ewing.
COOKING AND CASTLE-BUILDING

COOKING AND CASTLE-BUILDING

Boston: James R. Osgood, 1880. First Edition. Hardcover. Octavo: 216 p. Original brown cloth binding, with gilt and back titles. A bit of wear to the corners and tips, with some faint staining to the rear panel; otherwise very good.

The author’s first book: a popular cookbook which went through several subsequent editions, written in an unusual and effusive manner that could easily be misinterpreted as realistic fiction. Ewing’s intention, as stated in her opening chapter, was to not “add another to the list of abomination miscalled cook-books […] In my cook-book, I will deal with the essential articles of food. I will dilate upon the charms of bread, meats, and vegetables, at their best; and omit those non-essential and indigestible messes and mixtures, that have been heretofore thrust so prominently forward […] A great many sins of the world are traceable to bad food.”

Born on a farm in Colesville, New York, Ewing (1838-1917) gained national recognition after the Civil War as a cooking instructor, known as “the woman who would have taught America to make good bread if America could have been taught.” She authored several cookbooks, including Vegetables and Vegetable Cooking (1884) and The Art of Cookery (1896). In 1882, she established the Chicago School of Cookery, and later served as the head of the Domestic Economy departments at Iowa State University and Purdue University, respectively. Very good. Item #74662

Price: $800.00

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