First published in 1802, 'The Art Of Cookery Made Easy And Refined' is a vintage, beginner friendly cookbook comprising a wide variety of interesting and delectable recipes. These simple, step-by-step recipes will appeal to those looking to expand their culinary repertoire and would make or fantastic additions to kitchen collections. Contents include: 'Beef Stock', 'Veal Stock, for Soups', 'Consumé, or the Essence of Meat', 'Cullis, or a Thick Gravy', 'Liquid of Colour for Sauces, etc.', '...

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,...