colonists followed along the line of British cookery up until the Revolution, when a desire to distinguish themselves from Britain led Americans to create "American" styles of cookery. In 1796, the first American cookbook was published, and others followed. There was a general disdain for French cuisine/French cookery, even with French Huguenot settlers in South Carolina and French-Canadian emigrants in America. One of the cookbooks that proliferated in the colonies was The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse, who referred to "the blind folly of this age that would rather be imposed on by a French booby, than give encouragement to a good English cook!" Of the French recipes given in the text, she speaks out flagrantly against the dishes as she "... think[s] it an odd jumble of trash." With the introduction of slavery, Africans were brought into the colonies. With them, came foods and ingredients such as bananas, peanuts, Sweet potato/yams, and coffee. During this era, cooking and the preparation of food was primarily done by enslaved peoples and because of this, cooking styles reminiscent of West African cuisines are still found in many dishes, especially in Southern cuisine. The expulsion of the Acadians from Acadia led many of them to Louisiana, where they left a French influence in the diet of those settled in Louisiana, and among the Acadian Francophones who settled eastern Maine and parts of what is now northern Vermont at the same time they colonized New Brunswick. Some of the Jews who fled from the Inquisition with other Sephardic Jews in the 15th century had previously settled in Recife, Brazil and the West Indies, where their cuisine was influenced by new local ingredients like molasses, rum, sugar, vanilla, chocolate, peppers, corn, tomatoes, kidney beans, string beans and turkey. In 1654, twenty three Sephardic Jews arrived in New Amsterdam bringing this cuisine with them to the early colonial United States. Early American Jewish cuisine was heavily influenced by this branch of Sephardic cuisine. Many of the recipes were bound up in observance of traditional holidays and remained true to their origins. These included dishes such as stew and fish fried in olive oil, beef and bean stews, almond puddings, and egg custards. The first kosher cookbook in America was the Jewish Cookery Book by Esther Levy, published in 1871 in Philadelphia and includes many of the traditional recipes. Common ingredients