Another rare treasure from VLR -
1894 The Epicurean Complete Cookbook.
The Epicurean. A Complete Treatise of Analytical and
Practical Studies on the Culinary Art Including Table and Wine
Service, How to Prepare and Cook Dishes, an Index for Marketing, a
Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners,
Suppers, Ambigus, Buffets, etc., and a Selection of Interesting
Bills of Fare of Delmonico's, from 1862 to 1894.
This book is simply the best answer to any questions about
how the upper classes were dining in late Victorian America. It is
a wonderful work by the great Chef, Charles Ranhofer, who ruled the
kitchen at the famed Delmonico's restaurant in New York City. This
is a huge tomb, over 1180 pages - 800 illustrations or so
illustrations - 3000 plus recipes. Many of the recipes are in the
classic French tradition, but you will also find traditioanl
American recipes. Tasty recipes for Apricots a la Jefferson,
Striped Bass a la Manhattan, Corned Beef Hash, American Style,
Boston Brown Bread, Indian Breakfast Cakes, Jambalaia of Chicken,
Chicken a la Maryland, Philadelphia Style Clams, Corn on the Cob,
Succotash, Roasted Canvas-back Duck with Hominy or Samp, New York
Hard-Boiled Eggs, Californian Sherbet, American Style Lobster,
Saratoga Potatoes, Peach Pudding a la Cleveland, California Quail a
la Monterey, American Style Smoked Salmon, and Gumbo with
Soft-shell Crabs, just a sampling of the wonderful recipes
Feeding a crowd? There are menus for up to 400 diners and a
selection of historic Delmonico banquet menus, including those for
dinners honoring President U.S. Grant, Charles Dickens, and others.
There are many illustrations of utensils, carving, and ornate
These pages give testimony to the high level of excellence
and sophistication in public dining that existed in 19th century
Sample thumbnails taken from the collection.
(Low resolution thumbnails - CD images are scanned at 300
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