Recipes from the White Hart Inn
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Recipes from the White Hart Inn by William Verral
Gives advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel.
Racily written -- Alan Davidson
William Verrall was publican of the White Hart in Lewes, Sussex from 1737-1760. Having been apprenticed to the French chef, St. Clouet, Verralls' recipes were an inspired combination of the French and English traditions that stood apart from those of his contemporaries. Published in 1759, the ideas in his Complete System of Cookery are strikingly modern and many dishes - which include turkey braised with chestnuts, rabbit with champagne and ham hock with peach fritters - would not be out of place on restaurant menus today.
| SKU | Unavailable |
| ISBN 13 | 9780241950876 |
| ISBN 10 | 0241950872 |
| Title | Recipes from the White Hart Inn |
| Author | William Verral |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Books Ltd |
| Year published | 2011-04-07 |
| Number of pages | 112 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |