Although this recording has been made using the 1784 version, the original book of The Art of Cookery, Made Plain and Easy was first published by subscription in 1747 by Hannah Glasse and was a compilation of the recipes typical for British meals produced in the kitchens of the more affluent classes in the 1700s. It will become obvious to the reader of this book that Hannah Glasse was a very experienced and consummate cook totally focussed on preparing and presenting a wholesome and varied range of fare for the family and guests of the household in the most economic and efficient manner possible...

The original version of Hannah Glasse’s ‘The Complete Confectioner’ was first produced about 1760 but the publication referenced here is from the year 1800 with considerable additions and corrections made by Maria Wilson, who played a significant part in editing this version of the book. ‘The Complete Confectioner’ gives an insight not only into a diverse range of recipes for desserts, sweet confections and sweetmeats popular for the dining table in 18th & 19th century Britain but also numerous instructions for pickling and preserving fruit and vegetables as well...