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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: | |
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| 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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| 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). |
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| Item Description: |
Originally published: 1st American ed. New York : Harcourt, Brace, 1952. With new preface. |
| Physical Description: |
xvi, 816 pages ; 24 cm |
| Bibliography: |
Includes bibliographical references (pages 785-791) and index. |
| ISBN: |
0879511346 9780879511340 |