The title says it all, but the focus of the book is principally food. For each month of the year the author sets out a menu and wine list for three simple luncheons, three party luncheons, three simple dinners and three party dinners. He obviously did lots of entertaining!
Publisher: Frederick Muller Ltd
Edition: 1956
My Rating:
Search for this book on BookFinder.com
The author’s Bibliographical Note explains better than I can:
“The Concise Encyclopaedia of Gastronomy was planned, in 1938, to be completed in nine Sections to be published, so it was hoped at the time, at the rate of three each year; but, in 1939, when the first Section, dealing with Sauces, was published, the Second World War broke out and the rate of publication of the eight remaining Sections had to be considerably altered. As a matter of fact the publication of a new Section of the Encyclopaedia every year during the war, in spite of paper shortage and all kinds of other difficulties, was an unhoped-for achievement, the chief credit for which is due to the Curwen Press, of Plaistow. Section 2, Fish, duly appeared in 1940; Section 3, Vegetables, in 1941; Section 5, Fruit, in 1942; Section 4, Cereals, in 1943; Section 6, Bird; and their Eggs, in 1944; Section 7, Meat, in 1945; and both Sections 8 and 9, Wine and Cheese, in 1946.
Sauces was reprinted in 1943, 1946, 1947, 1948 and 1949; Fish in 1942, 1943, 1945 and 1948; Vegetables in 1942, 1946 and 1948; Fruit in 1947 and 1948; Cereal; in 1945 and 1948; Birds and their Eggs in 1946 and 1948; Meat in 1947; and Wine in 1946, 1948 and 1949. This edition, the first in one volume, contains the full text of the separate parts, thoroughly revised. Reprinted with corrections 1956.”
This is a large book with over 800 pages of recipes for every imaginable dish.
Publisher: Collins London
Edition: 1956
My Rating:
Search for this book on BookFinder.com
“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:
Search for this book on BookFinder.com
A series of recipes copied from Queen Victoria’s household scrapbook, which had belonged to other royal ladies before her. Some of the recipes date back to the time of Queen Mary of Scotland in the 1500s.
Publisher: Andre Deutsch
Edition: 1953
My Rating:
Search for this book on BookFinder.com
Everything the budding Gourmet needs to know about the finer things in life.
Nicely bound.
Publisher: Seeley Service & Co. Limited London
Edition: 1952
My Rating:
Search for this book on BookFinder.com
An account of a number of dinners attended by the author, including the menus and wine lists of each.
Publisher: Constable and Co
Edition: 1933
My Rating:
Search for this book on BookFinder.com
The title page includes the unattributed quotation:
“A man may travel all around the world, and never find anything more interesting than his dinner.”
Publisher: James Nisbet
Edition: 1931
My Rating:
Search for this book on BookFinder.com
The sub-title describes this work as:
“a contribution to the better understanding of food and drink together with a gastronomic vocabulary and a wine dictionary”.
A nice little book.
Publisher: Constable & Co Ltd London
Edition: 1929
My Rating:
Search for this book on BookFinder.com
An interesting read for those familiar with London as many of the places, restaurants and hotels mentioned either still exist or did so within living memory.
Publisher: Geoffrey Bles London
Edition: 1924
My rating
Search for this book on BookFinder.com
Originally published in 1903 – this is the third edition from 1911.
Not yet read.
Publisher: Grant Richards London
Edition: 1911
My Rating:
Search for this book on BookFinder.com