The London Art of Cookery is a comprehensive cookbook that epitomizes 18th-century English Cookery. Claiming to be "the Principal Cook at the London Tavern," John Farley draws upon his knowledge of popular preferences to present a broad collection of interesting recipes that includes stews, hashes, ragoos, fricassees, sauces, soups, broths, vegetables, puddings pies, pancakes, and fritters. He also discusses proper techniques in boiling, roasting, baking, broiling, frying, pickling, preserving, hame and bacon making, collaring, potting, and candying. In addition Farley provides insight into and recipes for 18th century confections and the making of wines, cordials, and malt liquors.
A comprehensive cookbook that epitomizes 18th-century English cookery. 6” x 9” paperback. 500 pages. Printed from digital scans of the original cookbook.