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The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788. It includes recipes for toad in a hole, mushroom ketchup and puff pastry, and examples of Anglo-Indian influence.
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The English Art of Cookery is a cookery book of English cuisine by the tavern cook Richard Briggs, first published in 1788. It includes recipes for toad in a hole, mushroom ketchup and puff pastry, and examples of Anglo-Indian influence.
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The English Art of Cookery
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