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 |
| 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 |