This 1846 work is not an original cookbook, but rather an Americanized adaptation of an English work. James Sanderson, proprietor and chef of the Franklin House Hotel on Chestnut Street in Philadelphia, took the original English work and appended his own recipes and adaptations, creating a work that combined the best of American and European cooking of the time. Perhaps one of the first ""international"" cookbooks, this a classic work that deserves to be both read for its value to culinary history and cooked from for its delicious interpretations of classic recipes.