_To all the gentlemen, the managers of the various restaurants and the masters of the culinary art, who have assisted me in the making of this little book, I give my most grateful thanks_. When the series of articles now collected in this volume was first discussed between their author and myself in the early part of 1897, we found it a matter of no slight difficulty to determine what range they should take, and to what class of establishments they should be confined. There is no accounting for the variety of people's tastes in the matter of eating and drinking, and among the readers of the _Pall Mall Gazette_ persons no doubt could be found ranging from the Sybarite, who requires Lucullus-…
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