Table of Contents

	Introduction	p. 7
	A note on the recipes	p. 10
	Ancient Egyptian bread, 1958-1913 BC	p. 11
	Kanasu broth (Meat and vegetable stew), circa 1700 BC	p. 15
	Tiger nut sweets, circa 1400 BC	p. 17
	Fish baked in fig leaves, 350 BC	p. 19
	To salt ham, 160 BC	p. 21
	Roast goat, 30 BC	p. 24
	Another sauce for fowl, AD 10	p. 26
	Honeyed cheesecakes, circa AD 200	p. 30
	Congee, AD 636	p. 33
	Dried fish, circa AD 800	p. 35
	Manchet bread, circa 1070	p. 38
	Pasta, 1154	p. 42
	Rummaniyya (Meatballs in pomegranate sauce), 1250	p. 44
	Pear of pies, 1379	p. 46
	Erbolate (Baked eggs with herbs), 1390	p. 49
	Green porray, 1392	p. 52
	Party planning, 1420	p. 55
	Muscules in shelle (Mussels in white wine sauce), 1440	p. 58
	Lese fryes (Cheese tart), circa 1450	p. 61
	Ravioli for non-Lenten times, 1465	p. 65
	For to bake quinces, 1500	p. 69
	Hippocras jelly, 1530	p. 72
	Turkey tomales, circa 1540	p. 74
	Hot chocolate, 1568	p. 77
	To prepare a thick broth called zabaglione, 1570	p. 81
	Earth apples (Potatoes fried and simmered with bacon bits), 1581	p. 85
	Trifle, 1596	p. 88
	Prince-biskets (Prince biscuits), 1602	p. 91
	To butter crawfish, 1604	p. 95
	An Englishman discovers the fork, 1611	p. 99
	Spargus with white sauce, 1651	p. 103
	A good supper dish (Mutton baked in breadcrumbs), 1664	p. 106
	Peas soope, 1669	p. 109
	Roast fillet of beef, 1671	p. 112
	Fish experiment XIII, 1681	p. 115
	Tomato sauce in the Spanish style, 1692	p. 118
	Salad dressing, 1699	p. 121
	Ice cream, 1718	p. 124
	Puff past (Puff pastry), 1739	p. 127
	Little foie gras pastries with truffles, 1740	p. 130
	Capon de galera (Fisherman s chicken), 1747	p. 134
	To make chip marmalade, 1783	p. 138
	Sandwiches, 1787	p. 141
	A buttered apple pie, 1796	p. 144
	Soufflé, 1816	p. 148
	Spring fruit pudding, 1817	p. 151
	Pheasant Brillat-Savarin, 1825	p. 155
	Cupcake, 1828	p. 159
	Petite soufflés à la rose, 1833	p. 163
	Brussels sprouts, 1845	p. 167
	Kedgeree or kidgeree, an Indian breakfast dish, 1845	p. 169
	Welsh rarebit, 1852	p. 173
	Cauliflower & cheese, 1860	p. 177
	Roly-poly jam pudding, 1861	p. 182
	Eggs à la Benedick, 1894	p. 187
	Hollandaise sauce, 1895	p. 190
	Strawberry shortcake, 1896	p. 192
	Preparation of peas, 1902	p. 195
	Peach Melba, 1903	p. 199
	Scotch barley broth, 1907	p. 202
	Onion butter sauce, 1908	p. 205
	Croque monsieur, 1915	p. 209
	Chocolate cake, 1916	p. 212
	Spaghetti à la Campbell, 1916	p. 216
	Creamed mushrooms, 1919	p. 219
	Strawberry ice-cream soda 1927	p. 222
	Toad-in-the-hole, 1927	p. 225
	Quick oatmeal cookies, 1931	p. 228
	Drum roll of colonial fish, 1932	p. 231
	Omelette, 1937	p. 235
	Elderberry & apple jam, 1940	p. 239
	French creamed oysters, 1941	p. 243
	Rice Krispies Treats, 1941	p. 246
	Cinnamon and nutmeg sponge cake, 1945	p. 249
	Victoria sandwich cake, 1948	p. 253
	Cassoulet toulousain, 1950	p. 256
	Boeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961	p. 260
	Watercress soup for one, 1963	p. 266
	A large cocktail crush for 40, 1965	p. 269
	Cheese fondue, 1970	p. 272
	Mediterranean lemon soup with Middle Eastern tacos, 1971	p. 275
	Plum tart, 1971	p. 279
	Lamb korma, 1973	p. 284
	Ginger cake, 1974	p. 288
	Salmon fish cakes, 1976	p. 291
	Sweet & sour pork, 1984	p. 296
	Giura (Slow-braised beef), 1986	p. 299
	Tagliatelle of oyster with caviar, 1987	p. 302
	Chicken & goat's cheese mousse with olives, 1987	p. 307
	Quails with couscous, 1990	p. 311
	Individual sausage, tomato & artichoke-heart pizzas, 1995	p. 314
	Pecan waffles with pecan & banana syrup, 1998	p. 317
	Salmon tartare with sweet red onion crème fraîche, 1999	p. 320
	Fairy cakes, 2000	p. 326
	Bacon, leek & potato gratin, 2001	p. 330
	Asian salad with ponzu ginger dressing & wasabi peas, 2006	p. 333
	Steamed brioche with rose-scented mozzarella, 2008	p. 336
	Steamed salmon with tomato basil couscous, 2009	p. 341
	Spaghetti alia carbonara, 2010	p. 344
	Meat fruit (or fois gras & chicken liver parfait), 2011	p. 348
	Select bibliography	p. 352
	Index	p. 355
	Text and picture credits	p. 359
	Acknowledgments	p. 360