| 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 |
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