The London Art of Cookery, and Housekeeper's Complete Assistant ... The Eighth Edition. With the Addition of Many New and Elegant Receipts, Etc PDF Download
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Author: John Farley
Publisher:
ISBN:
Category :
Languages : en
Pages : 520
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Book Description
Author: John Farley
Publisher:
ISBN:
Category :
Languages : en
Pages : 520
Get Book Here
Book Description
![The London Art of Cookery and Housekeeper's Complete Assistant ... The Tenth Edition. With the Addition of Many New and Elegant Receipts, Etc. [With Plates, Including a Portrait.] PDF](https://books.google.com/books/content/images/frontcover/eXBns4xlvqwC?fife=w80-h100)
Author: John Farley
Publisher:
ISBN:
Category :
Languages : en
Pages : 416
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Book Description
Author: John Farley
Publisher:
ISBN:
Category :
Languages : en
Pages : 412
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Book Description
Author: John Farley
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 467
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Book Description
Author: John Farley
Publisher:
ISBN:
Category :
Languages : en
Pages : 522
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Book Description
Author: John Farley
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 366
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Book Description
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 914
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Author: John Farley
Publisher: Applewood Books
ISBN: 1429012048
Category : Cooking
Languages : en
Pages : 438
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Book Description
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
Publisher: Gale Ecco, Print Editions
ISBN: 9781379623021
Category :
Languages : en
Pages : 520
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Book Description
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T112653 London: printed for J. Scatcherd and J. Whitaker, B. Law; and G. and T. Wilkie, 1792. vi, [26],467, [5]p., plates: port.; 8°
Author: Barbara Ketcham Wheaton
Publisher: G. K. Hall
ISBN:
Category : Cooking
Languages : en
Pages : 406
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Book Description
Abstract: This bibliography describes the research resources available in Eastern Massachusetts concerning culinary history. These materials include workbooks, farming manuals, works on nutrition and domestic management, collections of essays and poetry, diatribes and exhortations. The cut-off date for primary materials is 1920. This bibliography covers the collections of six Boston-Salem area libraries and library networks in addition to 23 various libraries/collections at Harvard and Radcliffe Colleges.
