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.
- ISBN10 0241950872
- ISBN13 9780241950876
- Publish Date 7 April 2011
- Publish Status Unknown
- Out of Print 5 December 2014
- Publish Country GB
- Imprint Penguin Books Ltd
- Format Paperback
- Pages 112
- Language English