Very good in very good dust jacket. 1st thus of new & rev. edition. Slight edgewear, tanning & small stain on dj, foxing on dj, edges & endpapers, p. o. 's name on ffep, light tanning. 197p., 21 cm. Previous ed.1930.
Good. No Jacket. Book Gilt top. Some foxing. Cracked once. Light back cover stains. Corner bumped. "A Contribution to the better Understanding of Food and Drink together with a Gastronomic Vocabulary and a Wine Dictionary with a frontispiece after Daumier and a Forward by Maurice Healy."
Good to Very Good. No Jacket. This is a former library book with usual stamps inside. Dust jacket is missing except for front flap which is glued to inner front cover. Moderate wear to spine and edges.
Very Good in Good jacket. 8vo-over 7¾"-9¾" tall. (UK) Red cloth, 197pp. Subtitled: A contribution to the better understanding of food and drink together with a gastronomic vocabulary and a wine glossary", this book first appeared in 1929. This is the new and revised edition with the foreword by Sir Francis Meynell. who says that this a a book..."to sshape a habit of mind, not a handbook for action". This is a book on wine and on various ways of cooking different types of meat, fish, poultry, alond with notes on vegetables, cheeses and desserts. Owner's name and date, undeerlingin in green ink to first 21 pages, pencil notations to rear endpaper, otherwise solid VG copy in clipped Good-only Dj with large chips to head and to foot of spine panel. DJ is in mylar sleeve. (1.5 JM HOQ 100/2.
Good. No Dustjacket. 1951. 197 pages. No dust jacket. Purple cloth boards with gilt lettering to spine. The pages are clean and clearly legible although mildly yellowed throughout with foxed endpapers. The boards are mildly tanned along the spine with bumped corners and some light rub-marks on both sides.
London 1929 2nd impression Constable. A contribution to the better Understanding of food and drink together with a Gastronomic Vocabulary and a wine dictionary. Hardcover. Octavo., 201pp., cloth. Good, cover browned and worn, no DJ.
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