The English Art of Cookery

The English Art of Cookery Richard Briggs 1788 Title Page

Oyster Sauce in English Art of Cookery, Briggs 1788

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Bill of Fare for June from The English Art of Cookery Richard Briggs 1788

The English Art of Cookery is a historic cookbook that was first published in the late 18th century by Richard Briggs, a well-regarded cook at the White Hart Inn in Bath, England. The book is a comprehensive guide to British cooking of the era, offering readers a wide array of recipes ranging from soups, meat dishes, fish preparations, pastries, cakes, and preserves, to instructions for brewing beer. It is considered a significant work in the history of English culinary arts, reflecting the tastes and cooking practices of the time.

Overview

The English Art of Cookery is notable for its detailed recipes and practical advice, making it accessible not only to professional chefs but also to home cooks. Briggs' work is distinguished by its emphasis on using seasonal and readily available ingredients, a principle that resonates with modern culinary philosophies. The book includes over a thousand recipes, covering a broad spectrum of English cuisine, along with a few influenced by French cooking, which was highly regarded at the time.

Historical Context

During the 18th century, English cuisine began to develop its own distinct identity, moving away from the heavy influence of French culinary traditions that had dominated the British aristocracy's tables. The publication of The English Art of Cookery contributed to this evolution by celebrating local ingredients and simpler methods of preparation. It arrived at a time when cookbooks were becoming increasingly popular, serving not just as practical guides but also as a form of entertainment and a means to exhibit one's social status.

Significance

The English Art of Cookery holds a special place in the history of culinary literature for several reasons. Firstly, it provides a snapshot of 18th-century English culinary practices and preferences, offering insight into the social and cultural aspects of dining and cooking. Secondly, it played a role in shaping the identity of English cuisine, promoting the use of local ingredients and straightforward cooking techniques. Lastly, the book's enduring popularity—it was reprinted multiple times after its initial publication—attests to its influence on subsequent generations of cooks and food enthusiasts.

Contents and Recipes

The book is organized into chapters that cover various aspects of cooking and food preparation. Some of the notable sections include recipes for making broths and soups, instructions for preparing meat (including beef, lamb, pork, and poultry), as well as chapters dedicated to fish dishes, vegetables, pies, puddings, and desserts. Briggs also included a section on making sauces and pickles, and another on confectionery, showcasing the breadth of English culinary tradition.

Legacy

The English Art of Cookery remains an important work for those interested in the history of food and cooking. It is often cited in culinary history research and has been reprinted in modern editions, allowing contemporary readers to explore 18th-century English cuisine. The book's emphasis on simplicity, seasonality, and the use of local ingredients continues to resonate with today's chefs and food enthusiasts, making it a timeless reference.

External links

• Wikibooks article on The English Art of Cookery
• Wikipedia's article on The English Art of Cookery