A three volume set originally published in 1906, 1907 and 1909 respectively, re-published together for the first time by Holland Press in 1964.
In his autobiography, Simon claims that these three volumes were his best work, and they are certainly more detailed than any other book of his that I have read, of which there are more than 90.
Publisher: Holland Press
Edition: 1964
Pages: 387, 339 & 423
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From the promotional leaflet:
“Printer’s Ink is a strikingly handsome typographical presentation that is a pleasure to browse; but it also serves notably as a comprehensive, detailed bibliographic reference for André Simon’s written works, including those few (10) outside the field of wine and gastronomy. Arranged chronologically by publication date, with an alphabetical title-listing for cross reference, almost all of the entries are illustrated with a color photograph. Foreword by John Danza. This special bibliographic remembrance will be an appreciated, valuable addition to the libraries of collectors, booksellers, and students the world over.
Claret cloth, lettered and decorated in gilt. Edition limited to 200 hand-numbered copies. 194pp, 10 x 7. ”
This is a fantastic guide to the works of the most prolific author of books about food and wine in the twentieth century and a true collector’s item in its own right.
Publisher: Nomis Press
Edition: 2012
Pages: 194
ISBN: 0962654345
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This was the first book produced by the author who went on to produce Facts about Champagne and Facts about Port and Madeira.
This book is an account of the wines and beers presented for judging at the Vienna Exhibition of 1873. The introduction claims that this was “the first public assemblage of the wines of the world”.
Publisher: Ward Lock & Tyler
Edition: 1875
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First published in 1863, this is a fascinating read with lots of general information about wine and the wine trade in the 1800s, including a whole chapter on the subject of Gout!
Seventy of the five hundred and forty pages form a chapter dedicated to Port, Oporto and the Douro.
This edition is limited to 500 copies produced by Bacchus Press in 1992 and is a re-typeset version of the 1864 second edition.
Publisher: Bacchus Press Ltd Baltimore
Edition: 1992
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Charles Tovey was a Bristol wine merchant. This book is aimed at the consumer and shamelessly quotes large portions from the works of other early wine writers such as Henderson, Redding, Forrester and many others.
An entertaining read but very scarce and therefore expensive to acquire.
Publisher: Hamilton Adams & Co. London
Edition: 1862
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A comprehensive book on the subject of wine which references many of the leading authors of the time such as Henderson and Redding. A very good option if you only want to buy one old book on wine as it draws the views of many authors into one volume.
According to Gabler this was “the first consumer-oriented book on wine published”.
This is a first edition copy, published in 1852. Print-on-demand editions are available.
Publisher: D. Appleton and Company New York
Edition: 1852
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This is a high quality facsimile reproduction of the 1833 first edition published by Andrew Low Fine Wines in 1980 in an attractive green half-leather binding.
This is a far superior book to those that are printed on demand and is currently available for around £30. A very good alternative to the far more expensive original.
Publisher: Andrew Low Fine Wines Ltd
Edition: 1980
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Published in 1824, this is one of the earliest comprehensive books on wine written in the English language, and has invariably featured in the bibliography of any serious book about the history of wine and wine-making since it was written. There is a significant chapter on Port wine.
This volume is from a 500 copy limited edition re-print published by the Bacchus Press in 1979.
This is one of the very few ancient books on wine that has not yet been made available as a mass-market facsimile re-print.
Publisher: Bacchus Press Ltd
Edition: 1979
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This book is a modern English version of the text of William Turner’s “A New Boke of the Natures and Properties of all Wines that are Commonlye Vsed here in England”, originally published in 1568. This was the first book on wine written in the English language.
The book contains a facsimile copy of the original held by the Library of Congress, a modern English transcription, plus a thirty-seven page commentary, bibliography and oenological note by Sanford V. Larkey and Philip M. Wagner.
A very interesting read for those interested in the history of wine or medical science. The book was written in an age before the modern understanding of how the human body works and the association between the use of different types of wine and the various “humours of the body” is fascinating. The science that these descriptions are based on were founded in the writings of Roman physicians such as Galen and Pliny.
The 1568 text is more or less uniteliigable to the average reader, making this 1941 edition with its modern English translation an important addition to the original.
Publisher: Scholars’ Facsimiles & Reprints New York
Edition: 1941
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This is an entertaining and informative account of the author’s career in the Port trade in England and Oporto. The booklet puts into context the relationship between Cockburn, Martinez, Harvey’s of Bristol and the conglomerates that came to own those historic companies at a level of detail that I have not seen written elsewhere. There is a certain sadness running through prose of the final pages where the author seems to be lamenting the loss of the family-owned nature of the business. Knowing that Cockburn is now back in safe hands made me smile as I read.
This is a special edition, limited to 240 numbered copies for sale as part of “The Portonian Series”, commissioned and published by The Port Lover’s Library (Isaac Oelgart) and signed by the author.
Publisher: The Port Lover’s Library
Edition: 2002
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