A Concise Encyclopedia of Gastronomy Section VII Meat
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A Concise Encyclopedia of Gastronomy Section VII Meat

$37.00

Hard cover with dust jacket that has some damage and discolouration. Otherwise a good tight copy.

Author: Andre L Simon (ed)

Publisher: The Wine and Food Society

Published On: 1947

Pages: 167

Country: London: United Kingdom

Language: English

Dimension: 15cm x 22cm

Item Weight: 350gm

Edition: Second reprinting

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 350 g
Dimensions 15 × 2 × 22 cm

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