Tavern Cook, The
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.
| Weight | 0.360000 |
|---|---|
| ISBN13/Barcode | 9781909248786 |
| ISBN10 | 1909248789 |
| Author | MELTONVILLE, Marc |
| Binding | Paperback |
|---|---|
| Date Published | 1st March 2023 |
| Pages | 256 |
| Publisher | Prospect Books |
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.
Contents:
- Introduction by Marc Meltonville
- A London Tavern near Fleet Street
- 18th century dining in the Taverns
- London in the time of Richard Briggs
- Richard Briggs, Cook.
- Briggs’ Introduction to The English Art of Cookery.
- Guide to recipes, instructions, measurements, and times.
Marc Meltonville trained in the history of ceramics. His early career was in advertising and next he wrote books for children. In 2006 Marc began a new project and became an actor/presenter in costume, showing how the Royal Palaces kitchens were used over three centuries. Marc’s career took him into the kitchens of the Royal Palaces, Hampton Court Palace, the Tower of London, Banqueting House in the City of London, and Kew Palace. He still lectures all over England, America and Canada. His aim in life is to bring history to life with pomp, ceremony and the telling of stories, and also to cook for people using methods from the past.