The English Art of Cookery, According to the Present Practice; Being a Complete Guide to All Housekeepers, ... with Bills of Fare for Every Month in the Y

Publisher Marketing: The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. The eighteenth-century fascination with Greek and Roman antiquity followed the systematic excavation of the ruins at Pompeii and Herculaneum in southern Italy; and after 1750 a neoclassical style dominated all artistic fields. The titles here trace developments in mostly English-language works on painting, sculpture, architecture, music, theater, and other disciplines. Instructional works on musical instruments, catalogs of art objects, comic operas, and more are also included. ++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++British LibraryT091032London: printed for G. G. and J. Robinson, 1794. iv, xx,564p., plates; 8 Contributor Bio:  Briggs, Richard Richard Briggs was an English cookbook author. He was a cook for many years at the Glove Tavern, White Hart Tavern, and Temple Coffee-House.