This edition had all images removed.
LoC No.: 44046519
Title: The Art of Cookery Made Easy and Refined
Note: Reading ease score: 79.6 (7th grade). Fairly easy to read.
Credits:
Produced by David Edwards, Emmy and the Online Distributed
Proofreading Team at http:
//www.pgdp.net
(This file was
produced from images generously made available by The
Internet Archive)
Summary: "The Art of Cookery Made Easy and Refined" by John Mollard is a practical cooking guide written in the early 19th century. This work aims to provide clear instructions on preparing a wide variety of dishes suitable for a range of social standings, including noblemen, gentlemen, and tradesmen. The focus is on simplifying traditional recipes and emphasizing economy in cooking without sacrificing quality. The opening of the book begins with a preface explaining Mollard's motivations for compiling his recipes, which have garnered public acclaim over his years of experience. It forgoes conventional introductory remarks, instead emphasizing practical instruction over theoretical knowledge. The opening sections provide foundational recipes for stocks, soups, and sauces, offering streamlined approaches to cooking while highlighting essential tips for ingredient selection and preparation, catering to readers seeking an accessible yet refined culinary experience. (This is an automatically generated summary.)
Author: Mollard, John
EBook No.: 41352
Published: Nov 12, 2012
Downloads: 196
Language: English
Subject: Cooking, English
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: 44046519
Title: The Art of Cookery Made Easy and Refined
Note: Reading ease score: 79.6 (7th grade). Fairly easy to read.
Credits:
Produced by David Edwards, Emmy and the Online Distributed
Proofreading Team at http:
//www.pgdp.net
(This file was
produced from images generously made available by The
Internet Archive)
Summary: "The Art of Cookery Made Easy and Refined" by John Mollard is a practical cooking guide written in the early 19th century. This work aims to provide clear instructions on preparing a wide variety of dishes suitable for a range of social standings, including noblemen, gentlemen, and tradesmen. The focus is on simplifying traditional recipes and emphasizing economy in cooking without sacrificing quality. The opening of the book begins with a preface explaining Mollard's motivations for compiling his recipes, which have garnered public acclaim over his years of experience. It forgoes conventional introductory remarks, instead emphasizing practical instruction over theoretical knowledge. The opening sections provide foundational recipes for stocks, soups, and sauces, offering streamlined approaches to cooking while highlighting essential tips for ingredient selection and preparation, catering to readers seeking an accessible yet refined culinary experience. (This is an automatically generated summary.)
Author: Mollard, John
EBook No.: 41352
Published: Nov 12, 2012
Downloads: 196
Language: English
Subject: Cooking, English
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.