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eBook Red Classics Great Food Recipes From the White Hart Inn ePub

eBook Red Classics Great Food Recipes From the White Hart Inn ePub

by William Verral

  • ISBN: 0241950872
  • Category: Main Courses and Side Dishes
  • Subcategory: Cooking
  • Author: William Verral
  • Language: English
  • Publisher: Penguin UK; First Edition edition (May 24, 2011)
  • ePub book: 1567 kb
  • Fb2 book: 1960 kb
  • Other: docx txt lrf lrf
  • Rating: 4.1
  • Votes: 789

Description

William Verrall was publican of the White Hart Inn 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 and stood apart from those of his contemporaries

William Verrall was publican of the White Hart Inn in Lewes, Sussex from 1737-1760. Clouet, Verralls' recipes were an inspired combination of the French and English traditions and 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.

William Verral, 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 Verral's Complete System.

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William Verrall, the redoubtable eighteenth-century landlord of the White Hart Inn . Other books in the series. Penguin Great Food (1 - 10 of 20 books). Books by William Verrall.

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. Beautiful Book Covers of 2011. Mor. rivia About Recipes from the.

William Verrall was publican of the White Hart in Lewes, Sussex from 1737-1760. Clouet, Verralls' recipes were an inspired combination of the French and English traditions that stood apart from those of his contemporaries.

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William Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained . Do. Say what you liked best and least. Describe the author's style.

William Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a cont. Books related to Recipes from the White Hart Inn. Skip this list. A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook. Chelsea Monroe-Cassel. Charcuterie and French Pork Cookery.

William Verrall, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined t. .Book in the Penguin Great Food Series).

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.

Comments

Rarranere Rarranere
Disappointed it wasn't a bigger book but this a great-grandfather of my husband's and we bought it out of curiosity.
Cerekelv Cerekelv
My son loves any kind of cookbook. When I saw this interesting little book I knew it would be the perfect stocking stuffer. Not your usual cookbook, but so interesting.Recipes from the White Hart Inn (Penguin Great Food)