The Duke of Newcastle’s Pique, or, A Good Chef is Hard to Find
The diarist Samuel Pepys, no mean observer of human foibles that relieve the monotony of day-to-day human life, recorded — almost in real-time — the Francophilic transformation of the English nobility after the 1660 Restoration of the Stuart monarchy. Since Pepys devoted a portion of his library to cookery, it’s not surprising that his diary records some of the culinary aspects of the Restoration. One of Pepy’s most favored books bore the title L’école parfaite des officiers de bouche, written […]
Categories: Chefs, England, English Cooking, France, French Cooking, Methods • Tags: Cuisine Francaise, Duke of Newcastle, Earl of Albemarle, France, French cuisine, London, Pierre St.-Clouet, Samuel Pepys, Tammany Hall, Thomas Pelham-Holles 1st Duke of Newcastle, William Keppel
