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The Art of Cookery Made Easy and Refined
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- FormatePub
- ISBN978-2-5281-0916-8
- EAN9782528109168
- Date de parution01/09/2025
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurScience & Technology Publishing
Résumé
The Art of Cookery Made Easy and Refined is a comprehensive culinary guide authored by John Mollard, first published in 1802. This classic work offers an extensive collection of recipes and practical instructions designed to elevate both the amateur and professional cook's skills. The book covers a wide array of dishes, including soups, sauces, fish, meats, poultry, game, vegetables, and desserts, reflecting the refined tastes and culinary techniques of early 19th-century England.
Mollard, a celebrated chef and proprietor of the Freemasons' Tavern in London, shares his expertise through clear, methodical directions, emphasizing both simplicity and elegance in preparation and presentation. The volume is notable for its attention to detail, providing not only recipes but also advice on selecting ingredients, carving, and serving, as well as tips for organizing a kitchen and managing household staff.
The recipes range from traditional English fare to more sophisticated continental dishes, showcasing the evolving palate of the era. With its focus on both everyday meals and elaborate banquets, The Art of Cookery Made Easy and Refined serves as both a practical manual and a window into the dining customs and social etiquette of Georgian England. Rich in historical context and culinary wisdom, this book remains a valuable resource for anyone interested in the history of food, classic cookery, or the art of hospitality.
Mollard, a celebrated chef and proprietor of the Freemasons' Tavern in London, shares his expertise through clear, methodical directions, emphasizing both simplicity and elegance in preparation and presentation. The volume is notable for its attention to detail, providing not only recipes but also advice on selecting ingredients, carving, and serving, as well as tips for organizing a kitchen and managing household staff.
The recipes range from traditional English fare to more sophisticated continental dishes, showcasing the evolving palate of the era. With its focus on both everyday meals and elaborate banquets, The Art of Cookery Made Easy and Refined serves as both a practical manual and a window into the dining customs and social etiquette of Georgian England. Rich in historical context and culinary wisdom, this book remains a valuable resource for anyone interested in the history of food, classic cookery, or the art of hospitality.