Written by Richard Johnson on behalf of John Farley, the London Tavern’s principal cook. The Tavern was known in the early 19th c. for some of the best food and drink in the City. Obviously a busy man, Farley secretly hired Johnson to compile this cookbook, which contains a broad range of recipes representative of English cooking at the end of the 18th century, including preserving, confectionery, malt beer, many wines and food at sea. Researched by Fiona Lucraft for the culinary journal Petits Propos Culinaires, it is a brilliantly disturbing example of 18th c. plagiarism with all but one of the recipes having been lifted from earlier cookbooks, notably Mrs. Raffald's. The type was reset for this reprint edition and a section titled Foods in Season excluded. 406 pages. Hardcover. Import. |
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