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The art of cookery : containing above six hundred and fifty of the most approv'd receipts, ..., 1758
John Thacker cooked for Durham Cathedral's dean from 1739 to 1758, lending him a certain culinary gravitas. Written plainly so as "to be understood by every capacity," his cookbook "dissects" extravagant French dishes popular at the time, aiming to make them palatable to the English middle classes. Recipe names are given in English and French throughout. Twenty-one menus served at Durham College are listed, along with menus from notable occasions, such as a lavish dinner for court justices.