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The London Art of Cookery

出版	Southover, 1988
ISBN	187096201X9781870962018
URL	http://books.google.com.hk/books?id=MW7wPQAACAAJ&hl=&source=gbs_api

註釋"'The London Art of Cookery' was a very popular cookery book. Recipes continued to be added to it after the first edition of 1783. John Farley was a cook in the great tradition of English cookery which was well established by the early part of the eighteenth century: a tradition that, in the second half of the century, was much admired by visitors from the Continent. Regional country dishes stand by the side of dishes that owe their sophistication to the French influence. Farley boasts that his recipes are logically laid out and easy to work from, and they are certainly an improvement on the usual format of the time, which, as anyone who has cooked from eighteenth century recipes knows, was not what we have to come to expect today. There were no lists of ingredients at the top, for example. Farley's instructions for ingredients are likewise put in the text, but he is much more meticulous in specifying quantities and times, and his method of making is very precise (see his description for stirring a rich sauce one way only so that it does not curdle). Times and temperatures take their place at the end. The London Tavern kitchens would have had solid fuel ranges. It must have been quite difficult working on so many meals when the wind was in the wrong direction and the chimney refused to draw properly. Owners of soil fuel stoves will have experienced this handicap. To translate his 'hot oven' to an electric or gas stove one would need a temperature of 200-230°C or 400-450°F. Farley's quantities are usually enormous; he was after all used to cooking for large numbers. It is not difficult to halve, or even quarter the ingredients. A great many of these recipes are well worth reviving for their taste and texture. Of course, it is not possible to reproduce old recipes exactly. Husbandry and farming have changed; the soil and water are not the same. It is still very well worthwhile to try."--