| Introduction | p. 7 |
| A note on the recipes | p. 10 |
| Another sauce for fowl, AD 10 | p. 26 |
| Pasta, 1154 | p. 42 |
| Rummaniyya (Meatballs in pomegranate sauce), 1250 | p. 44 |
| Green porray, 1392 | p. 52 |
| Muscules in shelle (Mussels in white wine sauce), 1440 | p. 58 |
| Ancient Egyptian bread, 1958-1913 BC | p. 11 |
| Party planning, 1420 | p. 55 |
| Kanasu broth (Meat and vegetable stew), circa 1700 BC | p. 15 |
| Tiger nut sweets, circa 1400 BC | p. 17 |
| Roast goat, 30 BC | p. 24 |
| Honeyed cheesecakes, circa AD 200 | p. 30 |
| Erbolate (Baked eggs with herbs), 1390 | p. 49 |
| Fish baked in fig leaves, 350 BC | p. 19 |
| Dried fish, circa AD 800 | p. 35 |
| To salt ham, 160 BC | p. 21 |
| Pear of pies, 1379 | p. 46 |
| Congee, AD 636 | p. 33 |
| Manchet bread, circa 1070 | p. 38 |
| 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 |
| Tomato sauce in the Spanish style, 1692 | p. 118 |
| Ice cream, 1718 | p. 124 |
| 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 |
| Fish experiment XIII, 1681 | p. 115 |
| Salad dressing, 1699 | p. 121 |
| Puff past (Puff pastry), 1739 | p. 127 |
| 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 |