Product Description
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 greats to the less expensive ordinaires.
Beautifully illustrated with woodcuts by Zelma Blakely.
Interior and boards perfectly clean and crisp.
Dust wrapper uncut, very slightly rubbed at edges with minor damage to the top of the spine and top back - see illustration Gray cloth covered boards, embossed and illustrated in gilt.
This edition is signed by the author.
Notes about the Author: André Louis Simon (1877 - 1970) André Louis Simon was the charismatic leader of the English wine trade for almost all of the first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years.
In 66 years of authorship, he wrote 104 books.
For 33 years he was one of London's leading champagne shippers; for another 33 years active president of the Wine & Food Society.
Although he lived in England from the age of 25, he always remained a French citizen.
He was both Officier de la Légion d'Honneur and holder of the Order of the British Empire.
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