The London Art of Cookery Toronto History has carefully edited and annotated

has carefully edited and annotated his great-great-great-uncle’s original manuscript

The book profiles individual “Big Dreamers” from A-Z

This exquisite black tea is infused with the natural sweetness of wild maple

before his arrival in Canada in 1802

The London Art of Cookery Toronto History has carefully edited and annotatedJohn Farley, formerly principal cook at the London Tavern, designed his 1811 The London Art of Cookery to be a complete source of recipes and cooking information for housewives and domestic servants. Containing "every elegant and plain preparation in improved modern cookery Pickling, potting, salting, collaring, and sousing The whole art of confectionary, and making of jellies, jams, and creams, and ices The preparation of sugars, candying, and