The Art of Dining, Or, Gastronomy and Gastronomers

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John Murray, 1853 - Gastronomy - 137 pages

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Contents

Hrsronv of Cooxmw from the earliest period
1
Gastronomic effects of the first French Revolution
19
Account of the celebrated Cooks of the Empire and
25
Account of the Rocker de Oancale with Anecdotes
32
Instructions for the choice and treatment of Cooks
47
His Rules for Dinnergiving
53
Anecdotes of Napoleon
60
Comparative Merits of Male and Female Cooks
66
Catalogue raisonnée of the Principal Cooks in Great
72
The Simple Style of Dinner
79
Rules for Waiting and the Regulation of Attendance
91
Importance of good Vegetables
97
Thoughts on Roast Pig
112
Ditto on Wines and Punch
119
Political bearings of the subject
127

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