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I've just read through a few recipes and looked at the organization of the book, but I really like it. The recipes seem like they would work and aren't all that different from what I use today. It's also fascinating to see the manner of cooking and the ingredients people were working with in the 1700s. I plan on trying out a few recipes in here, particularly the puff paste (pie crust) recipe. A posthumous shout out to Richard Briggs for putting this book together!