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The London art of cookery, and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season ... Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved in thirteen copper-plates. By John Farley, ...
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FARLEY, John (1755/6--1827)
The London art of cookery, and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season ... Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved in thirteen copper-plates. By John Farley, ...
London: printed for John Fielding; and J. Scatcherd and J. Whitaker, 1783.
xx, 459, [1] p., engr. frontis. port., [12] pl. ; 20.6 cm. (8º)
First edition. Now known to have been written by Richard Johnson on behalf of John Farley, the London Tavern's principal cook, and largely plagiarised from Hannah Glasse, The art of cookery made plain and easy, first published in 1747 and Elizabeth Raffald, The experienced English pousekeeper, first published in 1769.
Copy Notes Inscribed in ink on the front free-endpaper E: Wyatt. and in pencil in another hand D'Moro Green Grocer.
Binding C18th plain sheep, gilt-ruled spine, ink-lettered spine 'Farley'.
Reference Number 4562
The London art of cookery, and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season ... Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved in thirteen copper-plates. By John Farley, ...
London: printed for John Fielding; and J. Scatcherd and J. Whitaker, 1783.
xx, 459, [1] p., engr. frontis. port., [12] pl. ; 20.6 cm. (8º)
First edition. Now known to have been written by Richard Johnson on behalf of John Farley, the London Tavern's principal cook, and largely plagiarised from Hannah Glasse, The art of cookery made plain and easy, first published in 1747 and Elizabeth Raffald, The experienced English pousekeeper, first published in 1769.
Copy Notes Inscribed in ink on the front free-endpaper E: Wyatt. and in pencil in another hand D'Moro Green Grocer.
Binding C18th plain sheep, gilt-ruled spine, ink-lettered spine 'Farley'.
Reference Number 4562