Gastronomisk ordlista för Skandinavien: oumbärlig hjälpreda för restaurantfacket.[with:] Några råd hur man tillverkar bardrinkar.

Stockholm: Zetterlunds Boktr; C. Löfvander: I distribution, A. Rietz bokh, 1910.

Duodecimo (16 x 10 cm.), 104, 31 pages. Advertisements. Errata slip. Text in Swedish. All edges red. The second section on blue paper. Second Edition of the first title (originally issued in 1907), and the FIRST EDITION of the second. A Swedish gastronomic dictionary (Gastronomic glossary: handbook for the restaurant trade) paired with a cocktail manual (Some advice on how to make bar drinks). The glossary contains a list of common culinary terms of the time from the French, German, or English. The cocktail section contains sixty-two recipes, with drink titles in English (and a few in French). The compiler, Karl Theodor Wilhelm Benzon (1862-1914), was a Swedish writer, journalist and translator. Clean and sound in publisher's limp, leather covered boards. Some light rubbing to corners and edges; a bit of wear to the head and foot of the spine. Generally very good. [OCLC locates three copies; LOC, Kungliga Bibliotekt; Royal Danish Library].

Price: $600.00

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