The Pleasures of the Table / An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

by George H. Ellwanger

TABLE OF CONTENTS

CHAPTER		PAGE
	Introductory	[ix]
I	Cookery among the Ancients	[3]
II	With Lucullus and Apicius	[24]
III	The Renaissance of Cookery	[49]
IV	Old English Dishes	[80]
V	L'Almanach des Gourmands	[112]
VI	A German Speisekarte	[145]
VII	The School of Savarin	[175]
VIII	From Carême to Dumas	[199]
IX	The Cook's Confrère	[229]
X	American vs. English Cookery	[248]
XI	At Table with the Clergy	[280]
XII	Sundry Guides to Good Cheer	[315]
XIII	Of Sauces	[344]
XIV	The Spoils of the Cover	[354]
XV	Two Esculents Par Excellence	[383]
XVI	Sallets and Salads	[409]
XVII	Sweets to the Sweet	[428]
	Bibliography	[447]
	Index	[469]