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1931 What to Eat and Drink in France: A Guide to the Characteristic Recipes and Wines of Each French Province with a Glossary of Culinary Terms and a Full Index
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Description
First Edition, Publishers' Original Binding
The first edition of this uncommon volume.
In the original cloth binding.
This work advises travellers to France on the typical cuisines, dishes and wines traditional to each province, preceded by short surveys of the areas' topography, climate, history and specialities.
From French gastronomic author, oenologist and founder of the regionalist cuisine movement, Austin de Croze. Like Curnonsky and Marcel Rouff , with whom he was close, he inventoried and recorded recipes and regional products. His work Le Trésor gastronomique de France is described by Jean-Pierre Poulain as "the first systematic inventory of French regional cuisines".
Condition
In the original cloth binding. Externally, very smart, with minor rubbing and bumping to the extremities. Minor discolouration to the spine. Internally, firmly bound. Pages are marginally age toned, but generally clean. With previous owner's bookplate to the verso of the front free endpaper. Contemporary ink inscription to front free endpaper.
Very Good Indeed
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