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The Art of Cookery Made Easy and Refined

By John Mollard
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About This Book

A practical cookery manual offers concise, economical instructions for preparing stocks, soups, sauces, roasted and boiled meats, fish, poultry, pies, and confectionery, with recipes written for small quantities so domestic cooks avoid costly excess. It emphasizes techniques such as stock-making, saucing, glazing, larding, and pastry, and includes monthly sample bills of fare and an index for quick reference. Advice stresses market observation, cleanliness, and adaptable methods rather than rigid rules, aiming to simplify classic preparations for everyday use.

About the Author

Mollard, John portrait

John Mollard

John Mollard was an English author best known for his influential cookbook, "The Art of Cookery Made Easy and Refined." This work, published in the early 19th century, aimed to simplify cooking techniques and make refined culinary practices accessible to a broader audience. Mollard's approach emphasized practicality and clarity, making it a valuable resource for both novice and experienced cooks. His contributions to culinary literature reflect the evolving tastes and domestic practices of his time, and his book remains a notable example of early modern cookery writing.

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