Holiday magazine book of the world's fine food
Subtitle: a treasury of adventures in gastronomy
By: by Roger Angell [and others] With and introd. by Ted Patrick. Recipes by Florence Brobeck.
Contributors: Angell, Roger.
Publisher: Simon and Schuster
Published: 1960
Place of publication: New York
Language: eng
Number of pages: 260
Subjects: Cookery, International; Restaurants.; Gastronomy
Other titles: The world's fine food.
Description: Includes material and recipes on bouillabaisse, oysters, caviar, lobsters, spaghetti, corn, cheese, truffles, coffee, cognac, American wines, New England clambakes, herbs, gourmet gardening, French food and wine, Danish cooking, and British beer.