A Dictionary of Gastronomy

By Andre L. Simon and Robin Howe

This is a true treasure for the avid foodie! 

First published in post-WWII Europe, this edition of the Dictionary is updated for a 1970s market. The breadth of subject matter is enormous and the variety of reference material is superb – from French techniques and terms to native American cookery, to information on cooking vessels.  As a ready reference it is incredibly useful and even provides a handy list of wine related terms for brushing up on your beverage banter.  Surely due for a 21st Century make-over, this is a tremendous resource and well worth tracking down on ebay, Amazon or anywhere else you can find it!