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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. Roasting and boiling all sorts of butchers meat, poultry, game, and fish. Sauces for every occasion. Soups, broths, stews, and hashes. Made dishes, ragoos, and fricassees. All sorts of pies and puddings. Proper instructions for dressing fruits and vegetables. Pickling, potting, and preserving. The preparation of hams, tongues, and bacon. The whole art of confectionary. Tarts, puffs, and pasties. Cakes, custards, jams, and jellies. Drying, candying, and preserving fruits, &c. Made wines, cordial waters, and malt liquors. 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. ...... The
London: J. Scatchard and J. Whitaker; and J. Fielding. 1784. 8vo., engraved portrait frontispiece, 12 engraved plates of 'bills of fare', xx + 459 + (1)pp., with advertisements on verso of final leaf, portrait slightly offset, contemporary sheep, neatly and sympathetically rebacked with gilt lines and old label. A very good copy. Cagle 676. Maclean p.50. Oxford p.114n. This edition not in Vicaire or Bitting. First published in 1783, this seems to have become a popular work for at least 30 years. (It was reprinted regularly until 1811). John Farley (1755/6 - 1827) was the principal cook at the famous London Tavern in Bishopsgate, which had been rebuilt by William Jupp and William Newton following its destruction by fire in 1765. It was renowned for the excellent meals provided in its dining-room, which could accommodate 355 people. The East India Company used to give its dinners there. Farley's book starts off with freshness and enthusiasm, suggesting that it was filling a cookery lacuna. 'Cookery, like every other art, has been moving forward to perfection by slow degrees;' suggests the author, 'and, though the cooks of the last century boasted of having brought it to the highest pitch it could bear, yet we find that daily improvements are still making therein, which must be the case of every art depending on fancy and taste: and though there are so many books of this kind already published, that one would hardly think there could be occasion for another; yet we flatter ourselves, that the readers of this work will find, from a candid perusal, and an impartial comparison, that our pretensions to the favours of the public are not ill founded'. [Preface]. In fact The London Art of Cookery> was largely fraudulent. It was written by a hack and plagiarised from the well known books of Hannah Glasse and Elizabeth Raffald. 'Farley's claim to fame has rested solely on his cookery book, although this is now known to be the work of a hack writer, Richard Johnson. Ninety per cent of The London Art of Cookery> was compiled from the two culinary best-sellers of the eighteenth century, without ever acknowledging his female sources. These were Hannah Glasse's The Art of Cookery Made Plain and Easy> (first published 1747) and Elizabeth Raffald's The Experienced English Housekeeper> (first published 1769). The remaining 10 per cent of Farley's book came from several other eighteenth-century cookery books. Copyright laws did not cover the field at that time and other contemporary cookery writers borrowed material. Johnson appears not only to have used two-thirds of Glasse's book and half of Raffald's to compile Farley's book, but his copying technique involved changing the first and last lines of each recipe without seemingly improving the original text to any marked degree. His selection of excellent and often workable recipes, however, may well account for the book's popularity'. [Fiona Lucraft in ODNB].
      [Bookseller: John Drury Rare Books]
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