The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs
The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs
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; one went to experience fine dining in their restaurants.
PRP: 140.32 Lei
Acesta este Prețul Recomandat de Producător. Prețul de vânzare al produsului este afișat mai jos.
112.26Lei
112.26Lei
140.32 LeiPrimești 112 puncte
Livrare in 2-4 saptamani
Descrierea produsului
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; one went to experience fine dining in their restaurants.
Detaliile produsului
