The Pleasures of the Table

Gastronomy from ancient days to modern times — the feasts of Greece and Rome, the great chefs and their schools, the literature of the table, and Ellwanger's own views on the aesthetics of dinner-giving.

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Cobbes Prophecies, His Signes and Tokens, 1614

HE main attraction of the very early English cook-book, it must be confessed, is its rarity, to which may be added its quaint title-page and foreword, and sometimes its frontispiece and wood-cuts. No new salads will be discovered in its repertory to tempt the epicure, or few dishes that will provoke his appetite. The text is usually difficult to interpret, and, beyond singular alimentary mixtures which attest the remarkable receptive qualities of our forefathers, it contains little to interest the aver-

Cobbes Prophecies, His Signes and Tokens, 1614 — from The Pleasures of the Table (1902)
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