In his present undertaking, the Author's object has been to produce a treatise which may be useful, not only to cooks themselves, but also to those who employ them. He has, accordingly, been as sparing as possible of the use of technical terms, and has endeavored, at the same time, to be concise as well as explicit in his directions.

Judicious economy being at all times a great desideratum, the Author has studied to apply its practice in the composition of every recipe contained in his book. Many dishes are obviously expensive, and can only be indulged in by the wealthy epicure ;-but even here, the cost may be reduced by avoiding waste, and by turning to account ingredients carefully reserved for the purpose by the aid of foresight and economical habits. In large establishments, when properly conducted, there is, indeed, less relative waste than in the kitchen of a small private family, under the management of an ordinary cook.

It is necessary to remark, that throughout this work, the Author has supposed the various dishes and preparations are required to be made for a large number of guests, with the usual resources at hand in a well-appointed kitchen; perfection and economy can only be fully attained under such circumstances. The variety and quantity of the ingredients recommended to be used will probably often appear lavish, therefere, to those whose culinary practice is limited, and who are, nevertheless, desirous of combining comparative success with moderate means.

For persons so situated, when desirous of indulging occasionally in dishes of a sumptuous character, no written directions would probably suffice; the only sure method in such cases is to resort to professional aid. But, in the majority of instances, the Author's instructions will be found generally practicable; common sense, aided by some experience, will suggest the employment of available substitutes, when costly sauces and other recherche preparations are directed to be used.

Simplicity is as essential an element in cookery as it is in other arts: the Author, therefore, particularly cautions the inexperienced practitioner from attempting too much. Excess in the quantity and variety of spices and condiments - the bane of English cookery - is especially to be guarded against. Nothing vitiates the palate more than a superabundant use of such stimulants. In the preparation of soups and sauces, this rule must be constantly borne in mind.

In a treatise professing to treat of cookery as an art, by which refined taste is to be gratified rather than a coarse appetite satisfied, it would be out of place to attempt to translate its rules into the hackneyed terms employed in "Guides" and "Oracles" for economical makeshifts.

Such attempts, too frequently made by English writers on gastronomy, at once betray their origin. The greater part of these authorities are persons who, having neither studied the rudiments nor practised the art to any extent, take upon themselves to instruct the public, not from the fulness of their knowledge, but either as a pecuniary resource, or to gratify an idle whim. Need it be wondered at, while we possess in England a greater abundance of all kinds of food, generally of far better quality than is to be found elsewhere, that our cookery, in theory and practice, has become a by-word of ridicule, and that we should be compelled to have recourse to foreigners, ignorant for the most part of our tastes and habits, to prepare our feasts ? "They manage these things better in. France :" cookery is there considered as an important art, and its successful endeavors are regarded with a due appreciation. In Paris its great professors have achieved an almost historical celebrity, and their school of cookery has become pre-eminent. This can only be attributed to their assiduous study of its elementary principles, which, when properly understood, will be fouud to conjoin the highest enjoyment with due attention to the. preservation of health.

The palate is as capable and nearly as worthy of education as the eye and ear.

A large proportion of the dishes contained in this work are quite new to the public, not merely as regards their names, but as respects their composition. This will be found to be the case, particularly with the soups, dressed Fish, Removes, Entrees, Hors-d'oeuvres, and dressed Vegetables. The second course, moreover, is treated at greater length, and with more care than has hitherto been the case in English Cookery Books.

A copious and varied collection of Bills of Fare, adapted to every season of the year, has been added as an essential accompaniment to the work. In connection with this subject, the Author ventures to offer a few suggestions for the consideration of Epicures,.

In the first place, the English custom of dividing a grand dinner into several courses is an error quite at variance with common sense and convenience. It is a needless complication that necessarily leads to useless profusion, and much additional trouble. Our neighbors across the Channel - the best authorities in all gastronomic questions - allow of two courses only in the largest dinners. With them, Fish and Hors-d'oeuvres, - such as patties, croquettes, etc, form part of the First Course, and not a distinct course, as they are considered east of Temple Bar. The French, too, regard the dessert as a mere delasse-vient after dinner, intended rather to propitiate than to thwart digestion.

The great and increasing intercourse between this country and the Continent, as well as the probable relaxation of the duty on foreign wines, will tend naturally to extend our use of many kinds especially appropriate to the dinner-table. On this head, the Author, without pretending to give any elaborate or detailed instructions respecting the service of wines at dinner, cannot refrain from alluding to an injudicious habit, frequently adopted at English tables - that of introducing sweet Champagne in the First Course. This wine, from its sweetness, naturally counteracts the flavor of savory dishes - there is a mutual repulsion between them. Madeira, Sherry, and Burgundy are better suited to the First Course; their stimulating and generous qualities tending considerably to assist digestion. In France, sweet Champagne is not introduced until the latter part of the Second Course : by that time, the palate has become more fit to appreciate the delicate bouquet of this delicious and exhilarating beverage.

The Author begs further to add, that the ordinary practice in London of serving Turtle and Venison indiscriminately, as mere accessories to recherche dinners, is, in his opinion, most injudicious. Turtle and Venison being generally reckoned by us as the best of good cheer, it follows that when they form part of a dinner, the Removes and Entrees are comparatively neglected. Very light Entrees should only be served with these; and on such occasions, indeed it would be preferable to arrange the dinner in the Russian fashion - placing the dessert upon the table at first, while the whole of the dinner is served from the side tables. By this means, two advantages are gained: a less number of dishes are required - especially in the First Course; and the dinner has a better chance of being served hot - an indispensable requisite to its due enjoyment. In pursuance of this recommendation, a series of Bills of Fare, after the Russian mode, has been included with the others.

A copious Index, together with a Glossary of French terms, will, it is hoped, augment the utility of the work.

The Author hopes he shall be excused for alluding to himself, and his pretensions for writing a book of this kind. Although bearing a foreign name, he is happy in being an Englishman. He received his professional education in Paris, and acquired a knowledge of his art in some of the most celebrated cuisines of that capital, and was so fortunate as to become a pupil of the renowned Careme. Qualified under such favorable auspices, he has subsequently served - he hopes with satisfaction to his patrons - some of the most distinguished bons vivants among the British aristocracy and gentry. He has had the good fortune to be Chef-de-cuisine to the Earl of Chesterfield ; Lord Kinnaird; and to Sir W. Massey Stanley, Bart., and Rowland Erring-ton, Esq., at Melton Mowbray ; and he shall ever consider it the greatest honor to which he could aspire, to have served as Chief Cook and Maitre-d'Hotel to Her Most Gracious Majesty the Queen.