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Recipes from the White Hart Inn

Great Food

William Verral - Author

Paperback | $12.00 | add to cart | view cart
ISBN 9780241956403 | 112 pages | 25 Oct 2011 | Penguin | 4.48 x 7.16in | 18 - AND UP
Summary of Recipes from the White Hart Inn Summary of Recipes from the White Hart Inn Reviews for Recipes from the White Hart Inn An Excerpt from Recipes from the White Hart Inn

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 Verall's Complete System of Cookery, which was one of the best-loved food books of its time.




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