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.

American Vs. English Cookery

6 pages in this part of The Pleasures of the Table.

American Vs. English Cookery (Understanding of sauces)

understanding of sauces, and this is the more to be regretted on the score of their appetising qualities, the variety they impart to the…

American Vs. English Cookery: Breckinridge

Such a benefactor was the Vice-President of the United States, General John C. Breckinridge, the story of his discovery having been thus…

American Vs. English Cookery: French

Writing in 1852, Count d'Orsay complained that even then the culinary art had greatly deteriorated in Paris, and had been transferred to…

American Vs. English Cookery (Edy might be to imitate)

edy might be to imitate the French of two hundred years ago, and provide an entertaining illustrated text-book for children, artfully…

American Vs. English Cookery: England

The nectarine, peach, and apricot, as raised under glass in England or grown as espaliers in favoured localities, are always superior…

American Vs. English Cookery: France

Excellent fruits are raised in France and southern Germany, but only to a limited extent compared with our own country. To the French we…

Rights & ReuseThe complete text of The Pleasures of the Table (1902) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.