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Common Knowledge

Birthdate: 1708
Date of death: 1770
Gender: female
Occupations: cookbook writer
Short biography: Hannah Allgood was born in Holborn, London. The letters she wrote to her father's sister Margaret Widdrington are the major source of information about her personal life. Hannah married Peter Glasse, with whom she had eight children. The couple held positions in the household of the Earl of Donegal at Broomfield, Essex, and appear to have lived in London after that.
Mrs. Glasse may have worked in the household of Augusta, Dowager Princess of Wales (mother of King George III). Hannah’s book The Art of Cookery Made Plain and Simple, which achieved tremendous popularity, was the first-ever cooking guide published by an Englishwoman, and remained continuously in print until 1824. Her other works were The Compleat Confectioner (c. 1770) and The Servant’s Directory or Housekeeper’s Companion (1760). In 2006, she was the subject of a BBC documentary that called her "the mother of the modern dinner party."
Nationality: England
Great Britain
Birthplace: London, England, UK
Places of residence: London, England, UK
Simonburn, Northumberland, England, UK
Place of death: London, England, UK
Map Location: UK

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9 reviews

thornton37814 2,939 reviews

The art of cookery made plain and easy : the revolutionary 1805 classic by Hannah Glasse

It's difficult to review and rate a cookbook written for another time and place. As I read through the recipes, or perhaps I should call them receipts, I could not help but be thankful that much of the preparations that went into a meal at the turn of the 19th century are no longer required. We are able to go to the grocery store and pick up meat that has already been skinned, cut, and often deboned for us. Thanks to our transportation systems, foods that once were seasonal are often show more available year-round. This book must have been, as its title suggests, revolutionary for its time. It includes recipes that were inspired by the British West Indies and America. One can find recipes for haggis, moonshine, and lip balms, as well as the meats, vegetables, and sweets likely to be placed on the table. I could not help but think that Hannah Glasse must have been the Julia Child, or at least the Martha Stewart, of her time. This review is based on an e-galley provided by the publisher through NetGalley for review purposes. show less

Dec 30, 20155 other reviews

BooksForYears 302 reviews

Everlasting Syllabub and the Art of Carving (Penguin Great Food) by Hannah Glasse

This book, originally published in 1749, is essentially a how-to guide for hired cooks. It discusses such topics as how to select the freshest meats, carving roasts, making ketchup (spelled "catchup") to last a year, and preparing medicinal products and toiletries. All this is fascinating, considering the age of the text. In fact, it is reported on the back of the book that it contains the first published recipe, for a dish of Indian origin, in Britain.

Overall a fascinating read for anyone show more who loves food, especially the preparation and presentation of it for enjoyment by a group. show less

Mar 31, 2016

Critterbee 639 reviews

The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic by Hannah Glasse

A very interesting glimpse at everyday cooking in the daily life of 18th-19th century England, with many helpful tips, tricks and recipes (for the day). The language is enjoyable and the information contained is substantial.

The book starts off with a comprehensive guide to choosing healthy, fresh produce and animal proteins (there are a lot of animal proteins discussed in this book, as that was how people ate). Following the market guide are a variety of plainly written recipes for standard show more ingredients, with variations to try based on personal taste.

I found it surprisingly similar to how current cookbooks are planned out, beginning with an introduction explaining the reason for writing the book, and the goals that the author hopes to achieve. Next is an ingredient/market guide, and following are basic cooking techniques and recipes and variations for recipes. With the encyclopedic amount of helpful information contained in the book, I can understand how this would have been a valuable resource for any kitchen.

Compared to other cookery books of similar age, 'The Art of Cookery Made Plain and Easy' is extremely well written, and extremely thorough. Recipes were easier to interpret and understand. I am so happy that a 'new' edition has been published, so that this can be read far and wide! This book will be treasured by enthusiasts of both historical cooking and daily life. And if you own it as an ebook, searching will be a breeze.

**eARC netgalley** show less

Apr 16, 20185 other reviews

ccrown 38 reviews

First Catch Your Hare: The Art of Cookery Made Plain and Easy by Hannah Glasse

One of the bibles of 18th century cooking available today, Mrs. Glasse's receipts are fun, lively, often delicious, sometimes strange, always delightful to interpret.

May 5, 20075 other reviews

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