American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables

American Cookery, or The Art of Dressing Viands, Fish, Poultry, and Vegetables, published in 1796, is a cookbook by Amelia Simmons. It's considered one of the earliest American cookbooks.

The book focuses on recipes adapted for ingredients and cooking styles available in the United States at the time. It covers a wide range of dishes including:

• Meat dishes (viands)
• Fish recipes
• Poultry preparation
• Vegetable cookery
• Baked goods like pastries, pies, tarts, puddings, and cakes
• Preserves

The book was intended for cooks of all experience levels, aiming to be accessible to "all grades of life".