Introduction 7
A note on the recipes 10
1. Ancient Egyptian bread, 1958-1913 BC 11
2. Kanasu broth (Meat and vegetable stew), circa 1700 BC 15
3. Tiger nut sweets, circa 1400 BC 17
4. Fish baked in fig leaves, 350 BC 19
5. To salt ham, 160 BC 21
6. Roast goat, 30 BC 24
7. Another sauce for fowl, AD 10 26
8. Honeyed cheesecakes, circa AD 200 30
9. Congee, AD 636 33
10. Dried fish, circa AD 800 35
11. Manchet bread, circa 1070 38
12. Pasta, 1154 42
13. Rummaniyya (Meatballs in pomegranate sauce), 1250 44
14. Pear of pies, 1379 46
15. Erbolate (Baked eggs with herbs), 1390 49
16. Green porray, 1392 52
17. Party planning, 1420 55
18. Muscules in shelle (Mussels in white wine sauce), 1440 58
19. Lese fryes (Cheese tart), circa 1450 61
20. Ravioli for non-Lenten times, 1465 65
21. For to bake quinces, 1500 69
22. Hippocras jelly, 1530 72
23. Turkey tomales, circa 1540 74
24. Hot chocolate, 1568 77
25. To prepare a thick broth called zabaglione, 1570 81
26. Earth apples (Potatoes fried and simmered with bacon bits), 1581 85
27. Trifle, 1596 88
28. Prince-biskets (Prince biscuits), 1602 91
29. To butter crawfish, 1604 95
30. An Englishman discovers the fork, 1611 99
31. Spargus with white sauce, 1651 103
32. A good supper dish (Mutton baked in breadcrumbs), 1664 106
33. Peas soope, 1669 109
34. Roast fillet of beef, 1671 112
35. Fish experiment XIII, 1681 115
36. Tomato sauce in the Spanish style, 1692 118
37. Salad dressing, 1699 121
38. Ice cream, 1718 124
39. Puff past (Puff pastry), 1739 127
40. Little foie gras pastries with truffles, 1740 130
41. Capon de galera (Fisherman s chicken), 1747 134
42. To make chip marmalade, 1783 138
43. Sandwiches, 1787 141
44. A buttered apple pie, 1796 144
45. Soufflé, 1816 148
46. Spring fruit pudding, 1817 151
47. Pheasant Brillat-Savarin, 1825 155
48. Cupcake, 1828 159
49. Petite soufflés à la rose, 1833 163
50. Brussels sprouts, 1845 167
51. Kedgeree or kidgeree, an Indian breakfast dish, 1845 169
52. Welsh rarebit, 1852 173
53. Cauliflower & cheese, 1860 177
54. Roly-poly jam pudding, 1861 182
55. Eggs à la Benedick, 1894 187
56. Hollandaise sauce, 1895 190
57. Strawberry shortcake, 1896 192
58. Preparation of peas, 1902 195
59. Peach Melba, 1903 199
60. Scotch barley broth, 1907 202
61. Onion butter sauce, 1908 205
62. Croque monsieur, 1915 209
63. Chocolate cake, 1916 212
64. Spaghetti à la Campbell, 1916 216
65. Creamed mushrooms, 1919 219
66. Strawberry ice-cream soda 1927 222
67. Toad-in-the-hole, 1927 225
68. Quick oatmeal cookies, 1931 228
69. Drum roll of colonial fish, 1932 231
70. Omelette, 1937 235
71. Elderberry & apple jam, 1940 239
72. French creamed oysters, 1941 243
73. Rice Krispies Treats, 1941 246
74. Cinnamon and nutmeg sponge cake, 1945 249
75. Victoria sandwich cake, 1948 253
76. Cassoulet toulousain, 1950 256
77. Boeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961 260
78. Watercress soup for one, 1963 266
79. A large cocktail crush for 40, 1965 269
80. Cheese fondue, 1970 272
81. Mediterranean lemon soup with Middle Eastern tacos, 1971 275
82. Plum tart, 1971 279
83. Lamb korma, 1973 284
84. Ginger cake, 1974 288
85. Salmon fish cakes, 1976 291
86. Sweet & sour pork, 1984 296
87. Giura (Slow-braised beef), 1986 299
88. Tagliatelle of oyster with caviar, 1987 302
89. Chicken & goat's cheese mousse with olives, 1987 307
90. Quails with couscous, 1990 311
91. Individual sausage, tomato & artichoke-heart pizzas, 1995 314
92. Pecan waffles with pecan & banana syrup, 1998 317
93. Salmon tartare with sweet red onion crème fraîche, 1999 320
94. Fairy cakes, 2000 326
95. Bacon, leek & potato gratin, 2001 330
96. Asian salad with ponzu ginger dressing & wasabi peas, 2006 333
97. Steamed brioche with rose-scented mozzarella, 2008 336
98. Steamed salmon with tomato basil couscous, 2009 341
99. Spaghetti alia carbonara, 2010 344
100. Meat fruit (or fois gras & chicken liver parfait), 2011 348
Select bibliography 352
Index 355
Text and picture credits 359
Acknowledgments 360