by Charles Lamb
THROUGHOUT the history of civilization, food has been livelihood, status symbol, entertainment – and passion. The twenty fine food writers here, reflecting on different cuisines from across the centuries and around the globe, have influenced each other and continue to influence us today, opening the door to the wonders of every kitchen.
THE WELL-KEPT KITCHEN Gervase Markham
THE JOYS OF EXCESS Samuel Pepys
EVERLASTING SYLLABUB AND THE ART OF CARVING Hannah Glasse
RECIPES FROM THE WHITE HART INN William Verrall
A DISSERTATION UPON ROAST PIG & Other Essays Charles Lamb
THE PLEASURES OF THE TABLE Brillat-Savarin
THE ELEGANT ECONOMIST Eliza Acton
THE CHEF AT WAR Alexis Soyer
THE CAMPAIGN FOR DOMESTIC HAPPINESS Isabella Beeton
NOTES FROM MADRAS Colonel Wyvern
EXCITING FOOD FOR SOUTHERN TYPES Pellegrino Artusi
FROM ABSINTHE TO ZEST Alexandre Dumas
BUFFALO CAKE AND INDIAN PUDDING Dr A. W. Chase
A LITTLE DINNER BEFORE THE PLAY Agnes Jekyll
MURDER IN THE KITCHEN Alice B. Toklas
LOVE IN A DISH & Other Pieces M. F. K. Fisher
A TASTE OF THE SUN Elizabeth David
A MIDDLE EASTERN FEAST Claudia Roden
EATING WITH THE PILGRIMS & Other Pieces Calvin Trillin
RECIPES AND LESSONS FROM A DELICIOUS COOKING REVOLUTION Alice Waters
* When poor M— painted his last picture, with a pencil in one trembling hand, and a glass of brandy and water in the other, his fingers owed the comparative steadiness with which they were enabled to go through their task in an imperfect manner, to a temporary firmness derived from a repetition of practices, the general effect of which had shaken both them and him so terribly.
