The Modern Art of Cookery Improved

“Elegant, cheap, and easy methods of preparing most of the dishes now in vogue; in the composition whereof both health and pleasure have been consulted.” Published in 1767, Ann Shackleford’s cookbook The Modern Art of Cookery Improved epitomizes classic English cuisine of the mid-18th century. This is a rare cookbook that includes many fine recipes for meats, poultry, and fish, as well as for vegetables, fruits, preserves, desserts, and wines. It’s a valuable resource for anyone interested in historical foodways.