|
The English Art Of Cookery
''The English Art of Cookery'' is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788. It includes recipes for toad in a hole, mushroom ketchup and puff pastry, and examples of Anglo-Indian influence. Context The title page describes Richard Briggs as being "many Years Cook at the Globe Tavern, Fleet-street, the White-Hart Tavern, Holborn, ndnow at the Temple Coffee-house." Book Briggs gave the book the title ''The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a plan entirely new''. In his preface, dated Oct. 1, 1788, he explains that his intended audience is (commanded) servants rather than aristocrats: "I presume to offer the following Sheets to the Public, in hopes that they will find the Directions and Receipts more intelligible than in most Books of the Kind. I have bestowed every Pains to render them easily practicable, and adapted to the Capacities of those who may be o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The English Art Of Cookery Richard Briggs 1788 Title Page
''The'' () is a grammatical article in English, denoting persons or things that are already or about to be mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with nouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a consonant sound, and as (homophone of the archaic pron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Sauce In English Art Of Cookery, Briggs 1788
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.png "Click for more on -> The English Art Of Cookery Richard Briggs 1788 Title Page")
