This great classic on the art of cooking and serving fine food was assembled by a former master chef at the legendary Delmonico's of New York. A splendid facsimile of the rare 1893 edition, it constitutes a complete culinary encyclopedia, with more than 3,500 recipes ― including 92 ways to prepare eggs, 172 vegetable dishes, whole sections on garnishes, cold and hot side dishes, wines, desserts, and all manner of meat, fish, and poultry dishes. Nearly 800 black-and-white illustrations depict foods, methods of preparation, and table settings. A detailed index provides easy reference.