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. Containing, proper directions for the choice of all kinds of provisions. Instructions for trussing poultry. Roasting and boiling all sorts of butcher's meat, poultry, game, and fish. Baking, broiling, and frying. Sauces for every occasion. Soups, broths, stews, and hashes. Ragoos and fricassees. Made dishes, both plain and elegant. All sorts of pies and puddings - pancakes and fritters. Proper instructions for dressing fruits and vegetables. Pickling, potting, and preserving. The preparation of hams, tongues, and bacon. To keep garden stuffs and fruits in perfection

FARLEY, John.

Published by Printed for J. Scatcherd and J. Whitaker. 1796, 1796

About this Item

viii,[20], 459, [1]p., engraved ornamental frontispiece portrait, 12 engraved plates of table settings. 8vo. Ink splash to pp172-173, ink spot at head of frontispiece, some foxing to plates & frontispiece, paper flaw crease to titlepage, early name of Mrs Horne at titlepage head, later name & address in pencil. Expertly rebound in quarter dark sprinkled calf, triple gilt bands, red morocco label, marbled boards. ESTC T121903. 'First published in 1783, it went through at least a dozen editions by 1811. There has been some debate over how much Farley wrote himself, and much of it appears to have been compiled by Richard Johnson, apparently without complaint from Farley, from other cookery books, a fairly common practice, albeit not to the degree followed by Farley and Johnson. See Fiona Lucraft, 'The London Art of Plagiarism: Part 1', Petitspropos culinaires, no. 42 (1992); Peter Targett, 'Johnson or Farley?', Petits propos culinaires, no. 58 (1998). The London Tavern appears to have endorsed the publication because it was advertised as being sold on the premises.' ref: Bickham, T. Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain. Oxford, 2008. In 1780s London the establishment that perhaps had the finest reputation was The London Tavern, situated in Bishopsgate and run by John Farley. When Antoine Beauvilliers opened his seminal Paris restaurant in the 1780s he paid homage to Farley and named it: 'La Grande Taverne de Londres'.

Seller Inventory # 99044

Bibliographic Details

• Title: 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. Containing, proper directions for the choice of all kinds of provisions. Instructions for trussing poultry. Roasting and boiling all sorts of butcher's meat, poultry, game, and fish. Baking, broiling, and frying. Sauces for every occasion. Soups, broths, stews, and hashes. Ragoos and fricassees. Made dishes, both plain ...
• Publisher: Printed for J. Scatcherd and J. Whitaker. 1796
• Publication Date: 1796
• Binding: Hardcover
• Seller catalogs:
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