The Tavern Cook
Eighteenth-Century Dining through the Recipes of Richard Briggs
by Marc Meltonville
Paperback (Published)
(March 2023)
ISBN: 9781909248786
139.02 x 215 inches
Price: $30.00
In stock
Dining in an eighteenth century tavern is the subject of this copious work on the cookery of Richard Briggs. In 1788, Richard Briggs published the English Art of Cookery which is, he tells us, ‘A complete guide for all Householders, on a plan entirely new.’ Briggs was for many years the cook at the Globe Tavern, in Fleet Street, London. And, in the Eighteenth Century, taverns were not just public houses selling beer; one also went there to experience fine dining. The book provides a history of tavern dining in London, an introduction to Briggs and his book, and a guide to the recipes, instructions and measurements.
Dining in an eighteenth century tavern is the subject of this copious work on the cookery of Richard Briggs. In 1788, Richard Briggs published the English Art of Cookery which is, he tells us, ‘A complete guide for all Householders, on a plan entirely new.’ Briggs was for many years the cook at the Globe Tavern, in Fleet Street, London. And, in the Eighteenth Century, taverns were not just public houses selling beer; one also went there to experience fine dining. The book provides a history of tavern dining in London, an introduction to Briggs and his book, and a guide to the recipes, instructions and measurements.
- By (author) Marc Meltonville
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