The first volume is dedicated to M. Camerani, whose name is attached to a famous soup of his own invention, and whom La Reynière terms one of the most erudite epicures of France. The second is inscribed to M. d'Aigrefeuille, than whom none could better appreciate the merits of an artistic repast, and whose charms of appetite and conversation were equally balanced. The third is sacred to the memory of Carlin Bertinazzi, _dernier Arlequin_ of the Comédie Italienne of Paris, an actor whose distinguished talents served for forty years as the best of digestives for all epicures. The fourth is consecrated to the members of the Société des Mercredis, who, by the finesse of their taste and the extent of their appetite, have given such an impetus to the first of the arts, and whose admirable tact has proved a stimulus to the greatest cooks. The fifth has for its tribute the souvenir of Dr. Gastaldy, Président-perpétuel of the _Jury dégustateur_, who united in the highest degree all those qualities that combine to form the most intrepid gastronomer, but who was finally vanquished by apoplexy while attacking a pâté de foie gras. The sixth immortalises Grimod de Verneuil, the worthy successor of Dr. Gastaldy both in appetite and experience, whose head had never been turned by the most copious libations of the finest wines of the world. The seventh is dedicated to the memory of Albouis d'Azincourt, a member of the _Jury dégustateur_ and a founder of the Société des Mercredis--always equally honoured as host or guest. The eighth and concluding volume pays a feeling panegyric to Vatel, in whom the alimentary art recognises one of its greatest and most unselfish masters. Beginning with a dissertation on the various alimentary products created for the delectation of man, each succeeding issue treats of the subject in some of its numerous phases until the suspension of the register in 1812. A great charm of the work consists in its magisterial tone, as well as in its unbounded enthusiasm, humour, and originality. The artistic presentation of a subject and the importance with which it invests some seemingly trifling detail that in other hands might have been unnoticed is also a characteristic feature, as, for instance, the admirable references to _hors d'œuvres_ and "The Distractions of the Table." Other topics, such as "Rural Hosts," "Indigestions," "Epicurean Visits," "Town Dinners," "Kitchen Utensils," "Of Wines," "Of Hosts," "On the Placing of Guests at Table," etc., are handled with an address and a comprehensiveness no less striking than the scenes which form the frontispieces.