The Art of Good Living; a contribution to the better understanding of food and drink together with a gastronomic vocabulary and a wine dictionary, by André L. Simon, with a frontispiece after Daumier and a foreword by Maurice Healy.

Format:

Book

Author/Creator:

Simon, André Louis, 1877-1970.

Contributor:

Healy, Maurice, 1887-1943, writer of foreword.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Gastronomy.

Food.

Wine and wine making.

gastronomy.

food.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xii, 190, [2] pages, [1] leaf of plates illustration 21 cm

Edition:

Second Revised Edition

Place of Publication:

London, Constable & Co. Ltd., 1930.

Contents:

Foreword / Maurice Healy

The Art of Good Living

Wine. Vintage Port; Tawny Port; Ruby Port; Sherry; Claret; Growths of the Médoc (official classification); White Wines; Burgundy; Red Burgundies; Hospices de Beaune; White Burgundies; Chablis; Champagne; Vintages; Hocks and Moselles; Rhinegau; Palatinate; Franconia; Moselle; Brandy

Food: From Hors d'Œuvre to Dessert. Hors d'œuvre; Soup; Sauces; Eggs; Fish; Poultry; Game; Meat; Vegetables; Cheese; Dessert

A Gastronomic Vocabulary: Introductory, The Vocabulary

A Wine Dictionary: Introductory; The Dictionary, The Dictionary, Geographical Classification of some of the best-known Wine-producing Parishes and Estates of Bordeaux, Burgundy, the Rhine and the Moselle.

Notes:

"First published 1929. Second impression 1929. New edition 1930."

Frontispiece has tissue guard.

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 label of The Times Book Club.

OCLC:

5845437