Mollard (John). The Art of Cookery made easy and refined; comprising ample directions for preparing every article requisite for furnishing the tables, 2nd edition, London: Printed for the Author, 1802, half-title present, 12 engraved plates of bills of fare for each month of the year, front blank with ownership signature S. Wharton dated 1805, some light toning and occasional spotting, edges untrimmed, 20th century navy blue half calf gilt by P.B. Sanford, 8vo (Qty: 1) Bitting, p.328; Cagle 881; Oxford, p.131; Vicaire 601. First published in 1801. John Mollard, 'lately one of the proprietors of Freemasons' tavern, Great Queen Street, Lincoln's Inn Fields; now removed to Dover Street, Piccadilly, formerly Thomas's'. Page vii of the preface lists the qualities of an accomplished cook in the preface, "acute taste, a fertile invention, and a rigid attention to cleanliness".
Mollard (John). The Art of Cookery made easy and refined; comprising ample directions for preparing every article requisite for furnishing the tables, 2nd edition, London: Printed for the Author, 1802, half-title present, 12 engraved plates of bills of fare for each month of the year, front blank with ownership signature S. Wharton dated 1805, some light toning and occasional spotting, edges untrimmed, 20th century navy blue half calf gilt by P.B. Sanford, 8vo (Qty: 1) Bitting, p.328; Cagle 881; Oxford, p.131; Vicaire 601. First published in 1801. John Mollard, 'lately one of the proprietors of Freemasons' tavern, Great Queen Street, Lincoln's Inn Fields; now removed to Dover Street, Piccadilly, formerly Thomas's'. Page vii of the preface lists the qualities of an accomplished cook in the preface, "acute taste, a fertile invention, and a rigid attention to cleanliness".
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