First published in 1747, then revised and republished many times, this book was a bestseller in England and the United States for over 100 years. The book was revolutionary because Grasse dismissed fussy French cooking as impractical and wasteful. She focused on straightforward preparation of standard Anglo-American fare. This is Dover's republication of the 1805 first American edition. Some archaic spellings have been modernized and some errors corrected to help modern readers step into the kitchen of over 200 years ago. The book includes preparations for illnesses, cooking and storing food on ships, and making soaps and scents. The book has sections and a helpful index in the back. Dover Publications. 2015. Paper. NEW. $15.00