Description
📃The London Art of Cookery by John Farley is a comprehensive 18th to 19th-century cookbook designed for all levels of domestic staff, from housekeepers to servants, offering instructions on everything from basic roasting and boiling to advanced confectionary, pickling, and making wines.
First published in 1783, it was known for its clear, methodical approach, including sections on choosing provisions, sauces, soups, made dishes, and an appendix with advice on culinary poisons and seasonal items, all illustrated with copperplate engravings.
🧺Our digitalized 430 page version here dates from 1811 which was perfectly positioned at the height of both the literary "Jane Austen Era" and the broader historical Regency.
This is a digital download which you can print and use for your journals, crafts, and other projects. No physical product will be shipped to you.
Key features of the book:
Comprehensive scope:
Covers all aspects of cooking, including meat, poultry, fish, baking, frying, sauces, soups, stews, pies, puddings, and desserts.
Practical guidance:
Includes instructions for trussing poultry, carving, pickling, preserving, and making cordials and malt liquors.
Appendices:
Features an appendix with advice on culinary poisons, recipes for the sick, marketing tables, and a list of seasonal foods.
Illustrations:
Embellished with engravings, including a portrait of the author and monthly bills of fare.
Accessibility:
Marketed as being "Plain and Easy to the Understanding of Every Housekeeper, Cook, and Servant".
Author:
John Farley, who was the principal cook at the London Tavern.
DIGITAL DOWNLOAD:
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REFUND POLICY:
Once the files have been downloaded, we CANNOT REFUND your purchase, but please feel free to reach out if you have any questions or concerns; we will do everything we can to help!
