A critic of the inaccuracies and obscurities found in so many cookbooks of the 18th century, Mrs. Frazer, a teacher of the culinary arts in Edinburgh, set out to produce a cookbook that could be used by “all ranks and conditions, as well as...those who have attained a tolerable knowledge of these arts.” Following 18th century recipes can be challenging. Of all the period cookbooks we offer, this one is probably the easiest to follow. This is an important addition to the library of anyone interested in culinary history. 6” x 9” paperback. 280 pages. Printed from digital scans of the original cookbook.