London Art of Cookery - Uniting the Principles of Elegance, Taste, and Economy: And Adapted to the Use of Servants, and Families of Every Description... (Paperback)

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.

General

Imprint:	ApplewoodBooks
Country of origin:	United States
Series:	Cooking in America
Release date:	August 2008
First published:	August 2008
Authors:	John Farley
Dimensions:	224 x 150 x 28mm (L x W x T)
Format:	Paperback - Trade
Pages:	436
ISBN-13:	978-1-4290-1204-1
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > National & regional cuisine Books > Food & Drink > National & regional cuisine
LSN:	1-4290-1204-8
Barcode:	9781429012041

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