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By author: John Farley
Number of Pages:  436
Dimensions:  6 X 9 Inches (US)
Original publication year:  1811
ISBN:  978-1-4290-1204-1
Series:  Cooking in America
Availability: In stock.

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.
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