The London Art of Cookery

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.

• Author: John Farley
• Paperback: 436 pages
• Dimensions: 9 X 6 X 0.98 inches
• Published: August 2008 by Applewood Books