Marion Boyars Publishers Ltd Paperback English
The Tavern Cook
Eighteenth Century Dining through the Recipes of Richard Briggs
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Dining in an Eighteenth Century Tavern is the subject of Marc Meltonvilles 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.
Dining in an Eighteenth Century Tavern is the subject of Marc Meltonvilles 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.