A Concise Encyclopaedia of Gastronomy / compiled under the editorial direction of André L. Simon.

Format:

Book

Contributor:

Simon, André Louis, 1877-1970, editor.

Wine and Food Society, publisher.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Food--Encyclopedias.

Food.

Food--Dictionaries.

Gastronomy.

Cooking.

gastronomy.

Genre:

Encyclopaedias.

encyclopedias.

dictionaries.

recipes.

Recipes.

Dictionaries.

Encyclopedias.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

9 volumes ; 22 cm

8vo.

Other Title:

Concise Encyclopedia of Gastronomy

Place of Publication:

London : Wine and Food Society, 1939-1946.

Contents:

Section 1. Sauces : comprising the principal classical sauce recipes together with a classified index of condiments, garnishings, dressings, herbs, flavourings, seasonings and stuffings

Section 2. Fish : comprising an alphabetical list of edible fishes and a selection of American, English and French recipes for their culinary preparation and presentation

Section 3. Vegetables : comprising an alphabetical list of vegetables, herbs, salads, fungi and edible weeds, and a selection of American, English, French, Scottish and Welsh recipes for their culinary preparation and presentation

Section 4. Cereals : comprising an alphabetical list of cereals, grasses, plants and trees, the seeds, roots, fruits or pith of which are made into flour, meal or paste for human consumption, together with the description of various flours and meals, and a number of recipes, both old and new, for the making of bread, biscuits and cakes, macaroni, noodles and spaghetti, pastry and pastries, etc., also an analytical table of contents

Section 5. Fruit : comprising an alphabetical list of edible fruits, with recipes for their culinary preparation : also an index of vegetables, cereals, fruits, spices and herbs recorded in Sections I, III, IV and V, together with their Latin or botanical names and the French or culinary titles of many of them; lastly, a Latin or botanical index with corresponding English or native names

Section 6. Birds and their eggs : divided into three parts : the first of which deals with game birds and other wild fowl, the second with poultry, and the third with their eggs, both in the shell and in the dehydrated form

Section 7. Meat : divided into two parts : the first part of which deals with butcher's meat and the second with mammals, other than the ox, the sheep and the pig

Section 8. Wine, beer, cider, spirits, liqueurs, cocktails, cups, mixed drinks, soft drinks, and mineral waters

Section 9. . Cheese : also an analytical cross-index to sections I to VIII.

Notes:

Includes bibliographical references and indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jackets with transparent protective covers retained.

Kislak copy set is incomplete: sections 2, 3, 4, 6, 8, 9 only.

Other Format:

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

OCLC:

4682172