Andre L. Simon — A Dictionary of Gastronomy
London, The Wine and Food Society, [1949]. First edition. Cloth. The first edition of Andre Simon's extensive dictionary detailing gastronomical terms. The first edition of this work.In the original price-clipped dust wrapper.An extensive 'Dictionary of Gastronomy', defining a wide variety of cooking terms, as well as describing various ingredients, wine provinces, methods, dishes, and more.By Andre Simon, a prolific author on wine who was the President of the Wine and Food Society. Undated, dated from Jisc copy a copy held at the British Library. In the original publisher's cloth binding, in the original price-clipped dust wrapper. Externally, fine. Light edge wear to the dust wrapper. Internally, firmly bound. Pages are bright and clean. Fine . Ill.: None. Fine/Near Fine.
