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Total number of records: 253
Count of Collection group
Top 10: Subject
Top 10: Place
Top 10: People and organisations
| People and organisations | Count |
|---|---|
| Simon, Andre Louis (1877-1970) | 36 |
| Wine and Food Society | 23 |
| Brillat-Savarin, Jean-Anthelme | 14 |
| Grimod De La Reyniere, Alexandre-Balthazar-Laurent (1758-1837) | 8 |
| Mardon, Gisele (1930-2015) | 8 |
| Coste, Jean-Francois | 6 |
| Coste, Jean-Francois (1741-1819) | 6 |
| Doran, John (1807-1878) | 6 |
| Grimod De La Reyniere, Alexandre-Balthazar-Laurent | 6 |
| Hayward, A (1801-1884) | 6 |
Count of Earliest date
The wilder shores of gastronomy : twenty years of the best food writing from the journal Petits Propos Culinaires
Davidson, Alan (1924-2003); Saberi, Helen; McGee, Harold; Wilson, C Anne
[2002]
Includes bibliographical references. An anthology of articles from the food history journal "Petits Propos Culinaires" features essays on a wide variety of cuisine; its history, ingredients and perso...
Bibliographie gastronomique
Vicaire, Georges (1853-1921); Ginisty, Paul (1855-1932)
1890
"Tiré à 50 exemplaires sur papier de Hollande; 450 sur beau papier velin."
The art of dining : a history of cooking & eating
Paston-Williams, Sara; Bedford, John Victor (1941-2019); National Trust (Great Britain)
1993
Includes bibliographical references (pages 338-340) and index. Good lordship and feasting : medieval and early Tudor food -- Suckets and marchpane : Elizabethan food -- Sweet herbs and strong bitter...
A concise encyclopaedia of gastronomy (v.1)
Simon, André Louis (1877-1970); Wine and Food Society
1939-1946
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 a...
A concise encyclopaedia of gastronomy (v.2)
Simon, André Louis (1877-1970); Wine and Food Society
1939-1946
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 a...
A concise encyclopaedia of gastronomy (v.3)
Simon, André Louis (1877-1970); Wine and Food Society
1939-1946
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 a...
A concise encyclopaedia of gastronomy (v.4)
Simon, André Louis (1877-1970); Wine and Food Society
1939-1946
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 a...
A concise encyclopaedia of gastronomy (v.5)
Simon, André Louis (1877-1970); Wine and Food Society
1939-1946
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 a...
A concise encyclopaedia of gastronomy (v.6)
Simon, André Louis (1877-1970); Wine and Food Society
1939-1946
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 a...