As I read deeper into the books I do not find them as daunting. I started this cooking journey with many modern cookbooks and got into reading older recipes with books written by Chef Walter Staib, the Chef at the City Tavern in Philadelphia which is now closed. So now I decided to go deeper. I bought three books "The Art of Cookery. Made Plain and Simple". It was written by Hannah Glasse and was first published in 1747. It is the basis for many of our early recipes. Unfortunately it is difficult to read as it is a facsimile. the second book is the " Virginia House-wife by Mary Randolph and was first published in 1824. It easier to read and follow. very interesting recipes. The third is "Good Things to Eat" by Rufus Estes. It is the first cookbook by an African-American chef and was first published in 1911. He cooked for many dignitaries to include presidents, queens business tycoons etc. It is quite modern in comparison to theater books as the stove as we know it today was invented. By that I mean you do not need to cook on an open hearth.
Which ever recipes I choose I will need to adapt to today as I do not have an open hearth. Don't get me wrong if I was born rich instead of good-looking I would build one in my home.
So the journey continues into the past