![Item #3754 [FOOD] [WINE] A CALENDAR OF FOOD AND WINE. Nell Heaton, André Simon](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3754.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490666)
London: Cresta Books. Hardcover. 270 pages. 22 x 15.5 cm. This Calendar Book is comprised of twelve sections - recipes along with an essay on wine - an ideal gift-book for any food & wine enthusiast. Elegant illustrations by T. B. L. Huskinson. Pages lightly toned, previous owner's notes written..... More
London: The Holland Press, 1979. Hardcover. Unpaginated. Limited edition, #420 of 600. A handsome facsimile of Simon's personal copy of the originally published catalogue, 1913 (only 180 copeis were offered for sale). Simon's 'office copy', interleaved with blank pages for his own personal notes, was annotated for 56 years, and..... More
Cleveland: The Wine and Food Society in association with World Publishing Company, 1966. Hardcover. 192 pages. 24 x 17 cm. André L. Simon, Founder and President of the Wine and food Society directs his attention to the inexperienced student of wine in this clear and simple to use book. Interior..... More
![Item #3752 [WINE] BOTTLESCREW DAYS; Wine Drinking in England During the Eighteenth Century....](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/3752.jpg?width=320&height=427&fit=bounds&auto=webp&v=1690490666)
London: Duckworth, 1926. Hardcover. 273 pages. Simon points out the most interesting period in English history are, on one hand, the extraordinarily drunken habits of rich and poor alike as well as the invention of the corkscrew. Illustrations throughout includes a black and white frontispiece, 47 black and white plates..... More
New York: McGRAW-HILL BOOK COMPANY, INC., 1962. Hardcover. 224 pages. 27.5 x 19 cm. Simon describes how the Champagne industry grew from its origins to the present day, tracing its fortunes as they fluctuated through centuries of social and economic change. In relating the history of Champagne, André L. Simon..... More
New York: Bramhall House, 1946. Hardcover. 816 pages. 22 x 15 cm. This delightful volume combines the qualities of a practical cookbook with those of an urbane and comprehensive guide to food and drink the world over. Arranged in nine major sections which afford a fresh approach to menu-planning as..... More
London: Newman Neame, 1955. Hardcover. 76 pages. 19 x 13 cm. This book presents a gourmet's opinion of English foods in relation to French wines that have been chosen to partner and enhance them. Dishes are arranged alphabetically under such headings as Fish, Flesh, Fowl, Game Birds, Cheese, and English..... More
London: Privately printed at The Curwen Press for the author, 1964. Hardcover. 34 pages. 22.5 x 11 cm. Simon delves into the historical context of wine in Elizabethan England - examining the various wines like sack (sherry), Malmsey, and mead (metheglin) within Shakespeare's works. Includes discussions of the social and..... More
New York: Farrar, Straus and Company, 1949. Hardcover. 264 pages. From the former President of The Wine and Food Society of London - a comprehensive and valuable work with more than 260,000 words of text on every conceivable topic in the realm of gastronomy is listed and fully described. Pages..... More
New York: Alfred A. Knopf Inc., 1930. Hardcover. 201 pages. 20.5 x 14 cm. A detailed look into the art of good living, described as "giving daily the same amount of time and thought to our daily food and drink that we give daily to the question of dress". This..... More
London: CONSTABLE & CO LTD, 1929. Special Edition. Hardcover. 201 pages. 23 x 15 cm. Limited editon #66 or 300 copies. Signed by Simon. Color frontispiece after Bouchot with 11 black and white plates with tissue guards. Forward by Maurice Healy. A detailed look into the art of good living..... More
New York: Hearthside Press, 1961. First American Edition. Hardcover. 119 pages. 21 x 14.5 cm. Simon provides 15 Luncheon menus & 15 Dinner menus along with recipes and suggestions for wine. Interior clean, boards lightly toned. Dust wrapper price clipped, rubbed with some small chips at head and tail. Covered..... More
London: CONSTABLE & CO LTD, 1934. Hardcover. 140 pages. 19 x 13 cm. Champagne by Simon is one of the Constable's Wine Library series and is considered a charming and authoritative book on all things related to champagne and effervescent drinks. Topics include: The history of champagne and its trade..... More
London: Frederick Muller Ltd., 1956. Hardcover. 377 pages. 20 x 14 cm. The author has composed for each month of the year twelve entirely different menus for luncheon and dinner, for simple and special occasions, to serve as examples of how to plan and prepare a meal. The recipes for..... More
New York: McGRAW-HILL PUBLISHING COMPANY LIMITED, 1963. Hardcover. 191 pages. 27 x 19 cm. Signed by author and photographer on half title page (third signature unknown). Lavishly illustrated with color photos throughout. Simon and Hallgarten begin with a short history of German wines and content with specific regions including: Moselle-Saar-Ruwer..... More