A Dictionary of Gastronomy.
New York: Farrar, Straus and Company, 1949.
Large octavo, 264 pages. FIRST AMERICAN EDITION. Dictionary of culinary terms from "Abalone" to "Zweiback" by the president of the Wine and Food Society of London, Andre L. Simon. In rather chipped and faded dust jacket. Blue cloth slightly discolored and rubbed at edges.
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