THIS BOOK DISTINCTION: A GENUINE ILLUSTRATED CLASSIC — PRESERVING THE ORIGINAL BOOK'S HISTORIC RECIPES, CULINARY INSTRUCTION, TABLE GUIDANCE, AND VISUAL PRESENTATION.

Step into the American kitchen of the late nineteenth century with Mary Ronald's The Century Cook Book—one of the most ambitious and fascinating cookbooks of its era.

First published in 1895, this extraordinary volume is far more than a collection of recipes. It is a complete culinary and household guide covering cooking methods, dinner etiquette, table setting, entertaining, economy, kitchen organization, food preparation, presentation, and hundreds of recipes ranging from simple everyday dishes to elaborate preparations for formal occasions.

And this is an Illustrated Edition.

The original illustrations are an essential part of the book's character. They show dishes, table arrangements, presentation ideas, and culinary details, giving modern readers a rare visual connection with the food culture of another era.

Inside, readers will discover an astonishing range of subjects:

• Dinner-giving and the etiquette of entertaining
• How to serve formal and informal dinners
• Laying the table and arranging table decorations
• Courses, menus, luncheon, and afternoon tea
• Cooking as a practical skill and an accomplishment
• Training an inexperienced cook
• Economical living and avoiding waste
• Kitchen emergencies and useful household reminders
• Care of cooking utensils
• Fundamental methods of cooking
• Soups, stocks, garnishes, and noodles
• Fish and shellfish
• Beef, mutton, lamb, veal, pork, and other meats
• Poultry and game
• Vegetables, macaroni, and cereals
• New England dishes
• Distinctively Southern dishes
• Eggs and egg preparations
• Sauces and gravies
• Entrées and elegant special dishes
• Aspic jelly and decorative molded dishes
• Chafing-dish cookery
• Breads and baking
• Sandwiches and canapés
• Cheese and cheese dishes
• Salads
• Cold desserts
• Hot desserts and pudding sauces
• Pies and puff paste
• Cakes, icings, and cake decoration
• Ice creams, water-ices, parfaits, mousses, and punches
• Candy making and boiling sugar
• Fresh and cooked fruits
• Compotes, preserving, canning, and pickles
• Beverages and wines

What makes the book especially rewarding is its philosophy.