London Art of Cookery
Uniting the Principles of Elegance, Taste, and Economy: And Adapted to the Use of Servants, and Families of Every Description...
By (author) Professor John Farley
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London Art of Cookery by Professor John Farley
Book DescriptionJohn 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.
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Book DetailsISBN: 9781429012041
(224mm x 150mm x 28mm)
Imprint: Applewood Books
Publisher: Applewood Books
Publish Date: 1-Aug-2008
Country of Publication: United States
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