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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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Bibliographic Details
Main Author: Simon, André Louis, 1877-1970.
Contributors: Leigh-Pemberton, John, 1911-1997, (Illustrator)
Format: Book
Language:English
Published: Woodstock, N.Y. : Overlook Press, 1981.
Subjects and Genres:
Gastronomy > Dictionaries.
Cooking > Dictionaries.
Cooking > encyclopedias.
Food > encyclopedias.
foodways.
meat.
cheeses.
vegetables.
wines.
breads.
desserts.
cooking.
recipes.
Cooking.
Gastronomy.
Cookbook
Recipes.
Dictionaries.
Recettes.
Online Access:Cover
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Table of contents
Table of contents (cont.)
Title page
Title page verso
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Table of Contents:
  • 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.

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