The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, with copies being owned by Benjamin Franklin, Thomas Jefferson and George Washington.

[1] To guard against plagiarism, the title page of, for example, the sixth edition (1758) carries at its foot the warning "This BOOK is published with his MAJESTY's Royal Licence; and whoever prints it, or any Part of it, will be prosecuted".

"[5] As well as simplicity, to suit her readers in the kitchen, Glasse stresses her aim of economy: "some Things [are] so extravagant, that it would be almost a Shame to make Use of them, when a Dish can be made full as good, or better, without them.

"[6] Chapters sometimes begin with a short introduction giving general advice on the topic at hand, such as cooking meat; the recipes occupy the rest of the text.

[12] Her "A Goose à la Mode" is served in a sauce flavoured with red wine, home-made "Catchup", veal sweetbread, truffles, morels, and (more ordinary) mushrooms.

[20] It was rumoured for decades that despite the byline it was the work of a man, Samuel Johnson being quoted by James Boswell as observing at the publisher Charles Dilly's house that "Women can spin very well; but they cannot make a good book of cookery.

The review applauds Glasse's goal of plain language, but observes "This book has one great fault; it is disfigured by a strong anti-Galician [anti-French] prejudice.

A New York memoir of the 1840s declared that "We had emancipated ourselves from the sceptre of King George, but that of Hannah Glasse was extended without challenge over our fire-sides and dinner-tables, with a sway far more imperative and absolute".

They argue that while the elaborate bills of fare given for each month of the year in American editions were conspicuously wasteful, they were less so than the "interminable" menus "stuffed down" in the Victorian era, as guests were not expected to eat everything, but to choose which dishes they wanted, and "the cooking was demonstrably better in the eighteenth century.

"[23] The book contains a recipe "To make Hamburgh Sausages"; it calls for beef, suet, pepper, cloves, nutmeg, "a great Quantity of Garlick cut small", white wine vinegar, salt, a glass of red wine and a glass of rum; once mixed, this is to be stuffed "very tight" into "the largest Gut you can find", smoked for up to ten days, and then air-dried; it would keep for a year, and was "very good boiled in Peas Porridge, and roasted with toasted bread under it, or in an Amlet".

[26] The cookery writer Linda Stradley in an article on hamburgers suggests that the recipe was brought to England by German immigrants; its appearance in the first American edition may be the first time "Hamburgh" is associated with chopped meat in America.

[27] Rose Prince, writing in The Independent, describes Glasse as "the first domestic goddess, the queen of the dinner party and the most important cookery writer to know about."

Prince quotes the food writer Bee Wilson: "She's authoritative but she is also intimate, treating you as an equal", and concludes "A perfect book, then; one that deserved the acclaim it received.

This direction is generally attributed to Hannah Glasse, habit-maker to the Prince of Wales, and author of The Art of Cookery made Plain and Easy".