The Tavern Cook

Dining in an eighteenth century tavern is the subject of this copious work on the cookery of Richard Briggs. In 1788, Richard Briggs published the English Art of Cookerywhich 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 also went there to experience fine dining.

The book provides a history of tavern dining in London, an introduction to Briggs and his book, and a guide to the recipes, instructions and measurements.