How to Read a French Menu. Practical Advice for Gourmets Everywhere.

New York: Appleton & Co., 1966.

Small octavo, 95 pages. First edition. "A delightful and practical book for any tourist or diner-outer in any large city anywhere." (from the jacket). A short dictionary of culinary terms for the fledgling gourmet and traveler. Fine in publisher's blue cloth, in a very near fine dust jacket. With a "compliments of the author" bookmark inserted, and inscribed by the author (revealing that "Martin-Dale" is a pseudonym) on the half-title, "a M. et Mme. Miller, fins becs eux-memes, Amities de "Martin-Dale" (Otherwise TMP), 26/iv/66." I was embarrassed when I ordered Navarin d'Agneau a la facon d'Anna Held and the brought me Irish Stew...

Price: $200.00