John Mollard

John Mollard was an English cook and food writer best known for The Art of Cookery Made Easy and Refined, first published in 1801, with a second edition appearing in 1802. The title page describes him as a cook and as one of the proprietors of Freemasons' Tavern in Great Queen Street, Lincoln's Inn Fields, later moving to Dover Street, Piccadilly.

In the preface to his book, he says his aim was to put years of kitchen practice into a simpler, more practical form. He focused on usable recipes, smaller quantities, and a style he presented as easier and more economical than many cookery books of the time.

Although biographical details about his life are scarce, his cookbook has lasted well beyond its era. It is often noted by food historians because it preserves early-19th-century British cooking in detail, and it has also been cited for containing an early published recipe for onion rings.