A concise encyclopaedia of gastronomy
By: by Andre L. Simon ; with decorations by John Leigh-Pemberton
Edition: 1st American ed., complete and unabridged
Publisher: Harcourt, Brace, and Co.
Published: 1952
Place of publication: New York
Language: eng
Number of pages: 816
Subjects: Gastronomy; Cooking; Dictionaries
Other titles: Concise encyclopedia of gastronomy
Notes: Includes index.

Originally published in nine sections by the Wine and Food Society, London, 1939-46. This edition, the first in one volume, contains the full text of the separate parts, thoroughly revised.--Cf. T.p. verso.

Dust jacket preserved.
Table of contents: title: Sauces; title: Vegetables; title: Breads, desserts, and cereals; title: Fruit; title: Fish; title: Meat; title: Birds and eggs; title: Cheese; title: Wine.