The Art of Cookery Made Easy and Refined

"The Art of Cookery Made Easy and Refined" by John Mollard is a straightforward cookbook from the 1800s that makes fancy meals doable for everyone, from rich nobles to regular working people. Instead of complex cooking theories, it jumps right into simple directions for making all sorts of foods, focusing on getting the best taste without spending too much money. The book starts with a note from Mollard, who explains that he wrote down his popular recipes to share what he has learned over the years. Early chapters teach the basics, like how to make good stocks, soups, and sauces the easy way, with tips on picking the best ingredients and getting them ready to cook. It is meant to give readers a way to enjoy fine cooking without a lot of trouble.