Part of a series of educational books about wine produce by the author on behalf of The Wine Trade Club.
This volume, the first in the series, was formed from the text of six lectures given by the Wine Trade Club at Vintners’ Hall during the winter of 1911-1912.
Publisher: Grant Richards Ltd., London
Edition: 1913
Pages: 202
My Rating:
Search for this book on BookFinder.com
This book was originally produced as a catalogue of wine books for the Wine Trade Club in 1913. My copy is a reprint of Simon’s personal copy, complete with additions written in his own hand, that was re-printed as a limited edition of 600 copies by the Holland Press in 1979.
This book appears to have been the inspiration for Gabler’s Wine into Words (1985) which takes much the same format but is obviously more up to date.
Publisher: Holland Press
Edition: 1979
Pages: 339
My Rating:
Search for this book on BookFinder.com
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
My Rating:
Search for this book on BookFinder.com
The first of a three volume set published in 1906, 1907 and 1909 respectively.
This volume covers the rise and progress of the wine trade in England from the earliest time to the end of the 14th century. Volumes II and III take the story up to the end of the 17th century. The three volume series was re-printed by The 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. This is a rare gem but a very heavy read.
Bottlescrew Days (1926) is effectively the fourth volume in the series, covering the 18th century.
Publisher: Wyman & Sons Ltd., London
Edition: 1906
Pages: 387
My Rating:
Search for this book on BookFinder.com
Accounts of the dinners provided for the Lords of the Privy Council in the Star Chamber, Westminster during the reigns of Queen Elizabeth I and King James I of England (1558-1625).
A very interesting book that reveals beyond any doubt that man evolved to be a carnivore, with little need for broccoli or Brussels sprouts.
Publisher: G. Rainbird for the Wine and Food Society
Edition: 1959
My Rating:
Search for this book on BookFinder.com
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
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