The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs
Shipping calculated at checkout
Here is what the publisher tells us about this book:
Dining in an Eighteenth Century Tavern is the subject of Marc Meltonville’s 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; many gained renown for their delicious meals.