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A concise encyclopedia of gastronomy : complete and unabridged /
Abstract: Definitions with serving and cooking instructions and recipes are given for a large number of foodstuffs available in different parts of the world. The material is divided into 9 categories: e.g., sauces; vegetables; fish; meat; birds and eggs; cheese; and wine. Each category includes leng...
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| Main Author: | |
|---|---|
| Contributors: | |
| Format: | Book |
| Language: | English |
| Published: |
Woodstock, N.Y. :
Overlook Press,
1981.
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| Subjects and Genres: | |
| Online Access: | Cover Inscription Table of contents Table of contents (cont.) Title page Title page verso |
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| 050 | 0 | 0 | |a TX631 |b .S53 1981 |
| 070 | |a TX361 |b .S5 1981 | ||
| 082 | 0 | 0 | |a 641/.03/21 |2 19 |
| 100 | 1 | |a Simon, André Louis, |d 1877-1970. | |
| 245 | 1 | 2 | |a A concise encyclopedia of gastronomy : |b complete and unabridged / |c by André L. Simon ; preface by Nika Hazelton ; with decorations by John Leigh-Pemberton. |
| 260 | |a Woodstock, N.Y. : |b Overlook Press, |c 1981. | ||
| 300 | |a xvi, 816 pages ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Originally published: 1st American ed. New York : Harcourt, Brace, 1952. With new preface. | ||
| 504 | |a Includes bibliographical references (pages 785-791) and index. | ||
| 505 | 0 | |a Section I. Sauces -- Section II. Vegetables -- Section III. Breads, Desserts and Cereals -- Section IV. Fruit -- Section V. Fish -- Section VI. Meat -- Section VII. Birds and Eggs -- Section VIII. Cheese -- Section IX. Wine. | |
| 520 | |a Abstract: Definitions with serving and cooking instructions and recipes are given for a large number of foodstuffs available in different parts of the world. The material is divided into 9 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. Tthe text does not include information on caloric or nutrient content. (wz). | ||
| 541 | 0 | |c Gift; |a Joseph M. Carlin; |d 1-9-2021 | |
| 590 | |a HSP Historic Culinary Arts Collection. | ||
| 650 | 0 | |a Gastronomy |v Dictionaries. | |
| 650 | 0 | |a Cooking |v Dictionaries. | |
| 650 | 2 | |a Cooking |x encyclopedias. | |
| 650 | 2 | |a Food |x encyclopedias. | |
| 650 | 0 | 3 | |a foodways. |
| 650 | 0 | 3 | |a meat. |
| 650 | 0 | 3 | |a cheeses. |
| 650 | 0 | 3 | |a vegetables. |
| 650 | 0 | 3 | |a wines. |
| 650 | 0 | 3 | |a breads. |
| 650 | 0 | 3 | |a desserts. |
| 650 | 0 | 3 | |a cooking. |
| 650 | 0 | 3 | |a recipes. |
| 650 | 7 | |a Cooking. |2 fast |0 (OCoLC)fst01754966 | |
| 650 | 7 | |a Gastronomy. |2 fast |0 (OCoLC)fst00938901 | |
| 655 | 2 | |a Cookbook | |
| 655 | 7 | |a recipes. |2 aat | |
| 655 | 7 | |a Recipes. |2 fast |0 (OCoLC)fst01424190 | |
| 655 | 7 | |a Dictionaries. |2 fast |0 (OCoLC)fst01423826 | |
| 655 | 7 | |a Recipes. |2 lcgft | |
| 655 | 7 | |a Recettes. |2 rvmgf | |
| 700 | 1 | |a Hazelton, Nika Standen, |e writer of preface. | |
| 700 | 1 | |a Leigh-Pemberton, John, |d 1911-1997, |e illustrator. | |
| 776 | 0 | 8 | |i Online version: |a Simon, André Louis, 1877-1970. |t Concise encyclopedia of gastronomy. |d Woodstock, N.Y. : Overlook Press, 1981 |w (OCoLC)987962179 |
| 852 | 0 | 0 | |a Historical Society of Pennsylvania |b Closed Stacks |h TX 652 .C37 n.625 |t 1 |
| 856 | 4 | 1 | |3 Cover |u http://nrs.harvard.edu/urn-3:RAD.SCHL:23186696 |x keycontent |
| 856 | 4 | 1 | |3 Inscription |u http://nrs.harvard.edu/urn-3:RAD.SCHL:23183870 |x keycontent |
| 856 | 4 | 1 | |3 Table of contents |u http://nrs.harvard.edu/urn-3:RAD.SCHL:23183873 |x keycontent |
| 856 | 4 | 1 | |3 Table of contents (cont.) |u http://nrs.harvard.edu/urn-3:RAD.SCHL:23183874 |x keycontent |
| 856 | 4 | 1 | |3 Title page |u http://nrs.harvard.edu/urn-3:RAD.SCHL:23183871 |x keycontent |
| 856 | 4 | 1 | |3 Title page verso |u http://nrs.harvard.edu/urn-3:RAD.SCHL:23183872 |x keycontent |
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