Annotations:
John Farley, formerly principal cook at the London Tavern, designed his 1811 "The London Art of Cookery..." to be a complete source of recipes and cooking information for housewives and domestic servants. Containing "every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, &c," as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen.
Publisher's Remarks:
John Farley, formerly principal cook at the London Tavern, designed his 1811 "The London Art of Cookery..." to be a complete source of recipes and cooking information for housewives and domestic servants. Containing "every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, &c," as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen.
Product Detail:
Author: Farley, John
Publisher: Applewood,
Content Language: English
Book,
Paperback: 436 pages
Weight: 1.4 lbs.
Dimensions: L: 8.8 in. x W: 5.9 in. x H: 1.1 in.
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