English Fare and French Wines; Being Notes Towards The Furtherance of the Entente Cordiale Gastronomique
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 Sauces. The Wines that are listed range from the most expensive aristocrats to the less expensive ordinaires. Beautifully illustrated with woodcuts by Zelma Blakely. Interior and boards clean and crisp. Dust wrapper rubbed at edges. Covered in protective mylar. Gray cloth covered boards, embossed and illustrated in gilt. Near fine, in good dust wrapper. Item #4325
Price: $40.00