000			02056cam a22003133u 4500
001			41352
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006			m
007			cr n
008			260607r2012||||utu|||||o|||||||||||||| d
010			_a44046519
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aMollard, John
245	1	4	_aThe Art of Cookery Made Easy and Refined
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2012
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2012-11-12
508			_aProduced 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)
520			_a"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.)
534			_nOriginal publication data not identified
653			_aCooking, English
856	4	0	_uhttps://www.gutenberg.org/ebooks/41352
999			_c82191 _d82191