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... etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894. Making...
- In Collections
Feeding America: the Historic American Cookbook Project
- Copyright Status
- No Copyright
Food service employees
- Material Type
- viii pages, 1 leaf, 2 unnumbered pages, 1 leaf, 1, 183 pages
The introductory texts reproduced here were written by the original Feeding America team to contextualize the books that were selected for inclusion as part of the 2001 digitization project.
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. Making a Franco-American Culinary Encyclopedia.
New York: Charles Ranhofer, 1894.
This book is simply the best answer to any questions about how the upper classes were dining in late Victorian America. It is the magnum opus of the great Chef, Charles Ranhofer, who ruled the kitchen at the famed Delmonico's restaurant in New York City.
This is a huge treatise: 1183 pages, 800 illustrations, over 3000 recipes. By and large, the recipes are in the classic French tradition. However, American recipes are not neglected. There are 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. This opus shows well why Delmonico's was the premier dining room of its day.
There are seasonal menus for up to 400 diners and a selection of historic Delmonico banquet menus, 1862-1894, including those for dinners honoring President U.S. Grant, Charles Dickens, and others. The illustrations are of utensils, carving, and ornate preparations.
These pages give testimony to the high level of excellence and sophistication in public dining that existed in 19th century America.