Sinossi
William Verrall, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel.
This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verrall's Complete System of Cookery, which was one of the best-loved food books of its time.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
William Verrall was publican of the White Hart in Lewes, Sussex from 1737-1760. Having been apprenticed to the French chef, St. Clouet, Verralls' recipes were an inspired combination of the French and English traditions that stood apart from those of his contemporaries. Published in 1759, the ideas in his Complete System of Cookery are strikingly modern and many dishes - which include turkey braised with chestnuts, rabbit with champagne and ham hock with peach fritters - would not be out of place on restaurant menus today.
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Recipes from the White Hart Inn (Penguin Great Food)
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Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Codice articolo GOR004859359
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Red Classics Great Food Recipes From the White Hart Inn
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Unknown. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0241950872I3N00
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Recipes from the White Hart Inn
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Paperback. Condizione: Brand New. 112 pages. 6.69x4.25x0.47 inches. In Stock. Codice articolo zk0241950872
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Recipes from the White Hart Inn (Penguin Great Food)
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Paperback. Condizione: Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. Codice articolo 3733952
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Recipes from the White Hart Inn (Penguin Great Food)
Da: Brit Books, Milton Keynes, Regno Unito
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Paperback. Condizione: Used; Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. Codice articolo 1434304
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RECIPES FROM THE WHITE HART INN
Editore:
Penguin Books, London, 2011
ISBN 10: 0241950872
ISBN 13: 9780241950876
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Soft cover
Da: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
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Soft cover. Condizione: Fine. **Bundle Up & Save On Postage** (illustratore). A very nice copy without flaw. 4.5 X 7" 89 pages. William Verrall, the redoubtable 18th-century landlord of the White Hart Inn in Lewes, Sussex UK, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel. This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verrall's Complete System of Cookery, which was one of the best-loved food books of its time. Codice articolo 76859
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