How to Jug a Hare

Featuring a forward by a bestselling food writer from The Telegraph, this collection from the newspaper’s archives celebrates all things culinary. The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public’s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The T elegraph has been there to document it. Trawling through the a