The Art of Cookery Made Plain and Easy
For works with similar titles, see The Art of Cookery.
First written in 1747, The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. It was the dominant reference for home cooks in much of the English-speaking world during its original publication run of over 90 years and 20 editions.
