First published in 1802, The Art Of Cookery Made Easy And Refined is a vintage, beginner friendly cookbook comprising a wide variety of interesting and delectable recipes.

These simple, step-by-step recipes will appeal to those looking to expand their culinary repertoire and would make or fantastic additions to kitchen collections. Contents include: Beef Stock, Veal Stock, for Soups, Consumé, or the Essence of Meat, Cullis, or a Thick Gravy, Liquid of Colour for Sauces, etc., Benshamelle, To make a Pressing of Flour and Butter for Cullis or Benshamelle, Soup a la Reine, Crayfish Soup, Vermicelli Soup (White), To Make a Lesson, Cleared Brown Stock for Gravy Soups, etc.

Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality, modern edition complete with the original text and images.