The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805.

Glasse said in her note "To the Reader" that she used plain language so that servants would be able to understand it.

The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised the French influence on British cuisine, but included dishes with French names and French influence in the book. Other recipes use imported ingredients including cocoa, cinnamon, nutmeg, pistachios and musk.

The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence; Benjamin Franklin, Thomas Jefferson and George Washington all owned copies.

Book

The Art of Cookery was the dominant reference for home cooks in much of the English-speaking world in the second half of the 18th century and the early 19th century, and it is still used as a reference for food research and historical reconstruction. The book was updated significantly both during her life and after her death.

thumb|[[Hannah Glasse's signature at the top of the first chapter of her book, 6th Edition, 1758, an attempt to reduce plagiarism]]

Early editions were not illustrated. Some posthumous editions include a decorative frontispiece, with the caption:

Some of the recipes were plagiarised, to the extent of being reproduced verbatim from earlier books by other writers. To guard against plagiarism, the title page of, for example, the sixth edition (1758) carries at its foot the warning "This BOOK is published with his MAJESTY's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted". In addition, the first page of the main text is signed in ink by the author.

The first edition of the book was published by Glasse herself, funded by subscription, and sold (to non-subscribers) at Mrs. Ashburn's China Shop.

Contents

Approach

The book has a brief table of contents on the title page, followed by a note "To the Reader", and then a full list of contents, by chapter, naming every recipe. There is a full alphabetical index at the back.

An example recipe from the book, for trifle, is written as:

Glasse explains in her note "To the Reader" that she has written simply, "for my Intention is to instruct the lower Sort", giving the example of larding a chicken: she does not call for "large Lardoons, they would not know what I meant: But when I say they must lard with little Pieces of Bacon, they know what I mean." And she comments that "the great Cooks have such a high way of expressing themselves, that the poor Girls<!--her emphasis--> are at a Loss to know what they mean."

As well as simplicity, to suit her readers in the kitchen, Glasse stresses her aim of economy: "some Things [are] so extravagant, that it would be almost a Shame to make Use of them, when a Dish can be made full as good, or better, without them."

Chapters sometimes begin with a short introduction giving general advice on the topic at hand, such as cooking meat; the recipes occupy the rest of the text. The recipes give no indication of cooking time or oven temperature. There are no separate lists of ingredients: where necessary, the recipes specify quantities directly in the instructions. Many recipes do not mention quantities at all, simply instructing the cook what to do, thus:

Foreign ingredients and recipes

thumb|Glasse used costly [[truffles in some recipes.]]

Glasse set out her somewhat critical views of French cuisine in the book's introduction: "I have indeed given some of my Dishes French<!--her emphasis--> Names to distinguish them, because they are known by those names; And where there is great Variety of Dishes, and a large Table to cover, so there must be Variety of Names for them; and it matters not whether they be called by a French, Dutch, or English Name, so they are good, and done with as little Expence as the Dish will allow of." An example of such a recipe is "To à la Daube Pigeons"; a daube is a rich French meat stew from Provence, traditionally made with beef. Her "A Goose à la Mode" is served in a sauce flavoured with red wine, home-made "Catchup", veal sweetbread, truffles, morels, and (more ordinary) mushrooms. She occasionally uses French ingredients; "To make a rich Cake" includes "half a Pint of right French Brandy", as well as the same amount of "Sack" (Spanish sherry). The recipe for "Elder-Shoots, in Imitation of Bamboo" makes use of a homely ingredient to substitute for a foreign one that English travellers had encountered in the Far East. The same recipe also calls for a variety of imported spices to flavour the pickle: "an Ounce of white or red Pepper, an Ounce of Ginger sliced, a little Mace, and a few Corns of Jamaica Pepper."

There are two recipes for making chocolate, calling for costly imported ingredients like musk (an aromatic obtained from musk deer) and ambergris (a waxy substance from sperm whales), vanilla and cardamon: