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-givingEllwanger, George H. (George Herman)
History
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
Ellwanger, George H. (George Herman)
Gastronomy
Marnette (M.). THE PERFECT COOK. Being the most exact Directions for
the making of all kind of Pastes, etc., as also the Perfect English
Cook, or right method of the whole Art of Cookery, with the true
ordering of French, Spanish, and Italian Kickshaws, with A-la-mode
Varieties for Persons of Honour. London: Printed for Obadiah Blagrave,
1686. (12mo.)
PHILOSOPHER'S BANQUET (THE). Newly furnished and decked forth with much
variety of many several Dishes, etc. By W. B. London, 1633. (12mo.)
Hill (Janet McKenzie). PRACTICAL COOKING AND SERVING. A Compleat Manual
of How to Select, Prepare, and Serve Food, with many Illustrations. New
York: Doubleday, Page & Co., 1902. (8vo) pp. xiii, 712.
Cook (Ann). PROFESSED COOKERY. Third Edition. London, 1760.
THE QUEEN'S CLOSET OPENED. Incomparable Secrets in Physick, Chyrurgery,
Preserving and Canning, etc. London: Printed for Obadiah Blagrave,
1679. (12mo) pp. 190.
MRS. RORER'S PHILADELPHIA COOK-BOOK. A Manual of Home Economics.
Philadelphia: Arnold & Co. (8vo) pp. 581.
ROUND THE TABLE: NOTES ON COOKERY AND PLAIN RECIPES. With a Selection
of Bills of Fare for Every Month. By "The G. C." London: Horace Cox,
1873, 2nd edition. Philadelphia: J. B. Lippincott & Co., 1876, reprint.
(5 x 7 in.) pp. 303.
Gouffé (Jules). THE ROYAL COOKERY BOOK (LE LIVRE DE CUISINE).
Translated and adapted for English use by Alphonse Gouffé, Head
Pastry-cook to Her Majesty the Queen. Comprising Domestic and
High-class Cookery; 16 full-page coloured plates and 161 woodcut
illustrations. (Thick royal 8vo) 1883.
Lamb (Patrick). ROYAL COOKERY; OR, THE COMPLEAT COURT-COOK. Containing
the choicest Receipts in all the several Branches of Cookery, viz.,
for making of Soops, Bisques, Olios, Terrines, Surtouts, Ragoos,
Forc'd-meats, Sauces, Pattys, Pies, Tarts, Tansies, etc., etc. Second
Edition. London: E. Nutt, at the Middle Temple Gate, 1716. (8vo) pp.
302.
Cozzens (Frederic S.). THE SAYINGS OF DR. BUSHWHACKER AND OTHER LEARNED
MEN. New York: A. Simpson & Co., 1867. (5½ x 6½ in.) pp. 213.
MRS. SEELY'S COOK-BOOK. A Manual of French and American Cookery, etc.,
etc. By Mrs. L. Seely. New York and London: The Macmillan Co., 1902.
(4to) pp. 432.
SPON'S HOUSEHOLD MANUAL. A Treasury of Domestic Receipts and Guide for
Home Management. London: E. & F. N. Spon. New York: Spon & Chamberlain,
1894. (Tall 8vo) pp. 1010.
THE TABLE. How to Buy Food, How to Cook It, and How to Serve It. By
Alessandro Filippini. Revised Edition. New York: The Merriam Co., 1895.
(Large 8vo) pp. 505.
THREE HUNDRED AND SIXTY-SIX MENUS AND RECIPES OF THE BARON BRISSE. In
French and English. Translated by Mrs. Matthew Clark. Sixth Edition.
London: Sampson Low, Marston, Searle & Rivington, 1888. (8vo) pp. xvi,
400.
Peck (Harry Thurston). TRIMALCHIO'S DINNER. Translated from the
Original Latin of Petronius Arbiter. New York: Dodd, Mead & Co., 1898.
(5 x 7 in.) pp. 202.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account