London: Derek Verschoyle, Academic and Bibliographical Publications, Ltd., 1954.
Large octavo, 971 columns/ 485 pages. pages plus errata. Later printing with introduction by André Simon in English, else text in French. Illustrated throughout with images from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890; according to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic subjects". Gray canvas cloth with gilt-stamped title to spine. Near fine in a fine dust jacket. [Bitting 478].