The Gourmet's Guide to Europe

This guide offers a delightful exploration of European culinary traditions, providing insights into the dining customs and notable dishes of various regions. It serves as a travel companion for gourmets, detailing the unique flavours and specialties found in cities across Europe. The book includes anecdotes and recommendations for restaurants, capturing the essence of European gastronomy in the early 20th century. Readers are taken on a journey through the continent's rich culinary landscape, with descriptions of local ingredients, traditional recipes, and the cultural significance of food in different locales.

Published 1911, Third Edition.

Binding of book is intact. Front and back covers are clean of foxing. Gilt present on front cover and spine, not tarnished. Back cover has sticker or tape shadow(s). Moderate tanning and slight foxing on top, fore, and bottom edges. Slight foxing on endpapers. Pages are clean of foxing and annotations, with slight tanning around margins.

Condition: Well Read