@article{562159,
      recid = {562159},
      author = {Farley, John,},
      title = {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. Embellished with A head  of the author, and a Bill of Fape for every Month in the  Year, elegantly engraved on thirteen copper-plates. The  second edition. By John Farley, Principal cook at the  London Tavern. [electronic resource] :},
      publisher = {printed for J. Scatcherd and J. Whitaker, No. 18,  Ave-Maria-Lane, and J. Fielding, No. 23, Pater-Noster-Row,},
      address = {London :},
      pages = {xx,459,[1]p.,plates :},
      year = {1784},
      note = {Braces in title.},
      url = {http://library.usi.edu/record/562159},
}