Table of Contents

Asperge.
Bacchus.
Chèvre.
Decant.
Écrevisse.
Fennel.
Game.
Haricot.
Indian Pudding.
Jardiniére, á la.
Kale.
Lettuce.
Mushroom.
Sauce Nantua.
Oyster.
Pain.
Quail.
Rice.
Saucisse.
Terrine.
Uccèllo.
Vanilla.
Watercress.
Xérès.
Yule Log.

About the Author

ELIZABETH RIELY is a journalist and food historian whose articleshave appeared in Bon Appétit, Gourmet, the BostonGlobe, and The New York Times. She is editor of theRadcliffe Culinary Times, the newsletter of the SchlessingerLibrary, a contributor to Gastronomica, and the author ofthe cookbook A Feast of Fruits.