The Art of Cookery made Easy and Refined; comprising ample directions for preparing every article requisite for furnishing the tables of the nobleman, gentleman, and tradesman.
London: Printed for J. Nunn, 1808. Octavo, viii, [16], [12], 211 pages. With engraved dedication leaf, and twelve engraved plates depicting monthly 'bills of fare'. Fourth edition. John Mollard was "one of the proprietors of Freemasons' Tavern, Great Queen Street, Lincoln's Inn Fields", and dedicates his work to another restaurateur, Lawrence Laforest of the London Tavern, Bishopsgate Street, London. The recipes are designed for restaurant, rather than private catering, and.....