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Guide to Good Food and Wines A Concise Encyclopaedia of Gastronomy complete and Unabridged

Andre L. Simon
Andre L. Simon
Our Price: £15.00
Description
DESCRIPTION: Brown cloth bound. Simon's mammoth work was planned, in 1938, to be published in nine separate sections. The first of these, 'Sauces', duly appeared in 1939 but the outbreak of war greatly distorted the subsequent publication schedule. Due largely to the efforts of Curwen Press the remaining sections appeared at roughly annual intervals: 'Fish' in 1940, 'Vegetables' in 1941, 'Fruit' in 1942 (when very little, presumably, was to be had), 'Cereals' in 1943, 'Birds and their Eggs' in 1944, 'Meat' in 1945, and the last two, 'Wine' and 'Cheese', in 1946. The several parts were then variously reprinted throughout the 1940s, but the work as a whole was not brought together until 1956. This edition, the first in one volume, contains the full text of the separate parts thoroughly revised. absolutely fascinating. His description of how to cook a cormorant is priceless. OTHER DETAILS AUTHOR: Andre L. Simon ILLUSTRATOR: BOOK CONDITION: Good  A little scuffed but internally clean and sturdy. With an inscription of a previous owner in the front. BINDING TYPE: Hardcover LANGUAGE: English SIGNATURE TYPE: EDITION: PRINTING INFO: PUBLISHER: Collins PUBLISHER YEAR: 1960 PUBLISHER LOCATION: London SIZE: 8vo - over 7_ - 9_" tall PAGES: 816
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