The London art of cookery, and housekeeper's complete assistant
Subtitle: On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates
By: By John Farley, principal cook at the London Tavern
Contributors: Johnson, Richard, d.1793; University of Leeds. Library
Edition: The eighth edition, with the addition of near two hundred new and elegant receipts in the various branches of cookery.
Publisher: Printed for J. Scatcherd and J. Whitaker, no 12, B. Law, no 13, Ave-Maria Lane; and G. and T. Wilkie, Paternoster Row
Published: 1796
Place of publication: London
Language: eng
Number of pages: 459
Subjects: English Cooking
Notes: Also attributed to Richard Johnson: see 'The Library' 5th ser., IV.i, 54-55 (June 1949)

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