A Concise Encyclopedia of Gastronomy Section I Sauces
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A Concise Encyclopedia of Gastronomy Section I Sauces

$37.00

Some discolouration of the spine.  Softcover book.  Some separation of the text block from spine but still firmly attached.

Author: Andre L Simon (ed)

Publisher: The Wine and Food Society

Published On: 1947

Pages: 55

Country: London: United Kingdom

Language: English

Dimension: 14cm x 21.5cm

Item Weight: 111gm

Edition: 3rd Reprint

1 in stock

This is one volume of a series of nine.  The books are divided into nine categories: e.g., sauces; vegetables; fish; meat; birds and eggs; cheese; and wine. Each category includes lengthy definitions and recipes arranged alphabetically. Definitions, sources, and time of year availability for cheeses are detailed, as are definitions and sources of wines. A list of the sources quoted in the definitions is included.

Additional information

Weight 111 g
Dimensions 14 × .5 × 21.5 cm

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