“A catalogue of books and documents on gastronomy compiled and annotated by Andre L. Simon.”

Limited to 750 copies, this comprehensive work sets out details of publications from the 15th to the 20th centuries catalogued in numerous ways to aid identification of the subject matter of each book listed.

To my untrained eye this appears to be a fine example of the art of bibliography.

Publisher: The Wine and Food Society London

Edition: 1953

My Rating: ★★★★★

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