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A concise encyclopaedia of gastronomy (v.2)

Archive Print Item: Cookery A SIM

Details

Type of record: Book

Title: A concise encyclopaedia of gastronomy (v.2)

Level: Item

Classmark: Cookery A SIM

Creator(s): Simon, André Louis (1877-1970)

Additional creator(s): Wine and Food Society (Other)

Publisher: Wine and Food Society

Publication city: London

Date(s): 1939-1946

Language: English

Size and medium: 9 volumes

Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/256927

Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991016373559705181

Collection group(s): Cookery Collection

Description

Contents: Sect. 1. Sauces -- Sect. 2. Fish -- Sect. 3. Vegetables -- Sect. 4. Cereals -- Sect. 5. Fruit -- Sect. 6. Birds and their eggs -- Sect. 7. Meat -- Sect. 8. Wine -- Sect. 9. Cheese, also an analytical cross-index to sections 1-8.

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