1893. Volume II of II. 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 by the former chef of Delmonico's. Illustrated with 800 plates and considered to be an important piece of culinary history. Contents: Poultry; Game; Miscellaneous Entrees; Cold Service; Vegetables; Eggs; Farinaceous; Hot Sweet Entremets; Cold Sweet Entremets; Pastry; Bakery; Ices; Confectionary; Wines; Last Century Tables; and Delmonico's Menus from 1861 to 1894. See other titles by this author available from Kessinger Publishing. Volume 1 ISBN 0766193837.