Paperback, 50 pgs. Here's a bouquet of culinary delights from prosperous, romantic Britain. Celebrated traditional dishes and new creations from the hands of native cooks and imported French chefs.. Temptations and promised pleasures for late twentieth century palates. Dinner in that leisured world was very generous in quantity and high in quality. Appetites were larger than those of today and a typical meal comprised at least two elaborate courses of assorted meats, fish fowl, vegetables and sweets. Artistic presentation of each dish was also a requisite. This collection of recipes comes from cookbooks published in Great Britian and Scotland between 1700 and 1800. Many colonial American families were familiar with the recipes.