London Art of Cookery: Uniting the Principles of Elegance, Taste, and Economy: And Adapted to the Use of Servants, and Families of Every Desc

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, & 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.

Author: John Farley
Publisher: Applewood Books
Published: 08/11/2008
Pages: 436
Binding Type: Paperback
Weight: 1.40lbs
Size: 8.80h x 5.90w x 1.10d
ISBN13: 9781429012041
ISBN10: 1429012048
BISAC Categories:
- Cooking | Regional & Ethnic | English, Scottish & Welsh

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