02056cam a22003133u 4500 41352 UtSlPG 20260610133938.0 m cr n 260607r2012||||utu|||||o|||||||||||||| d 44046519 UtSlPG en iso639-1 TX Mollard, John The Art of Cookery Made Easy and Refined Salt Lake City, UT : Project Gutenberg, 2012 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2012-11-12 Produced by David Edwards, Emmy and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "The Art of Cookery Made Easy and Refined" by John Mollard is a practical cooking guide written in the early 19th century. This work aims to provide clear instructions on preparing a wide variety of dishes suitable for a range of social standings, including noblemen, gentlemen, and tradesmen. The focus is on simplifying traditional recipes and emphasizing economy in cooking without sacrificing quality. The opening of the book begins with a preface explaining Mollard's motivations for compiling his recipes, which have garnered public acclaim over his years of experience. It forgoes conventional introductory remarks, instead emphasizing practical instruction over theoretical knowledge. The opening sections provide foundational recipes for stocks, soups, and sauces, offering streamlined approaches to cooking while highlighting essential tips for ingredient selection and preparation, catering to readers seeking an accessible yet refined culinary experience. (This is an automatically generated summary.) Original publication data not identified Cooking, English https://www.gutenberg.org/ebooks/41352 82191 82191