Gusto or In a Roman Kitchen

Gusto: Essential Writings in Nineteenth-Century Gastronomy

Author: Denise Gigant

The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same.
This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.

Table of Contents:

	Foreword
	Introduction
1	Alexandre Balthazar Laurent Grimod de la Reyniere (1758-1837) : in English translation by Michael Garval	1
	From The gourmand's almanac (1803-12)	4
	From The host's manual (1808)	40
2	William Kitchiner (1775[?]-1827)	57
	From The cook's oracle (1817)	59
	From Peptic precepts (1821)	70
3	Launcelot Sturgeon (pseudonym)	79
	From Essays, moral, philosophical, and stomachical (1822)	83
4	Charles Lamb (1775-1834)	127
	A dissertation upon roast pig (1823)	129
	Grace before meat (1823)	134
5	Jean-Anthelme Brillat-Savarin (1755-1826)	141
	From Physiologie du Gout (1826)	144
6	Dick Humelbergius Secundus (pseudonym)	175
	From Apician morsels (1829)	179
7	Thomas Walker (1784-1836)	205
	From Aristology, or the art of dining (1835)	207
8	William Makepeace Thackeray (1811-68)	223
	From The book of snobs (1847)	224
9	The Alderman (pseudonym)	233
	From The knife and fork (1849)	235
10	Dining, considered as a fine art (anonymous)	243
	From Harper's New Monthly Magazine (December 1858)	243
11	William Blanchard Jerrold (1826-84)	255
	From The epicure's year book and table companion (1868)	256
12	Alexandre Dumas (1802-70)	263
	From Dictionary of cuisine (1873)	265
App. A	Joseph Berchoux (1760-1839)	275
	From Gastronomy, or the Bon-vivant's guide (1801)	276
App. B	Subjects of the frontispieces	283
	From The gourmand's almanac (1803-12)	283

New interesting book: House of War or Ethical Realism

In a Roman Kitchen: Timeless Recipes from the Eternal City

Author: Jo Bettoja

"Not only has Jo Bettoja captured the intensely flavorful, bubbly, textured cuisine of Rome in her delightful book, she has captured the spirit of the Romans in each recipe.This wonderful addition to the world of Italian cookbooks will make you savor Rome with every bite."

–Lidia Bastianich, author of Lidia's Italian-American Kitchen and Lidia's Italian Table, and host of the PBS series Lidia's Italian-American Kitchen

"Of the major cities, Rome has the biggest heart. Nowhere is this more apparent than in the street markets and at the Roman table. Jo Bettoja takes us there–she cooks with a heart as full of largesse and gusto as that of her adopted city."

–Frances Mayes, author of Under the Tuscan Sun

"No one can come close to Jo Bettoja in either knowledge or intrinsic understanding of Roman cooking. She has lived in Rome for so long that the waters of the Tiber are mixed with her blood. In a Roman Kitchen is a classic."

–Nick Malgieri, author of Great Italian and Perfect Cakes