A concise encyclopedia of gastronomy : complete and unabridged / by André L. Simon ; preface by Nika Hazelton ; with decorations by John Leigh-Pemberton.

Format:

Book

Author/Creator:

Simon, André Louis, 1877-1970.

Contributor:

Hazelton, Nika Standen, writer of preface.

Leigh-Pemberton, John, 1911-1997, illustrator.

Language:

English

Subjects (All):

Gastronomy--Dictionaries.

Gastronomy.

Cooking--Dictionaries.

Cooking.

Cooking--encyclopedias.

Food--encyclopedias.

Medical Subjects:

Cooking--encyclopedias.

Food--encyclopedias.

Genre:

recipes.

Recipes.

Dictionaries.

Physical Description:

xvi, 816 pages ; 24 cm

Place of Publication:

Woodstock, N.Y. : Overlook Press, 1981.

Summary:

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).

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.

Notes:

Originally published: 1st American ed. New York : Harcourt, Brace, 1952. With new preface.

Includes bibliographical references (pages 785-791) and index.

Local Notes:

HSP Historic Culinary Arts Collection.

Other Format:

Online version: Simon, André Louis, 1877-1970. Concise encyclopedia of gastronomy.

ISBN:

0879511346

9780879511340

OCLC:

7460347