CAVIARE AND AFTER

London: MACDONALD, 1964. Hardcover. Blue cloth covered boards. Very good, in good dust wrapper. 160 pages. 22 x 14.5 cm. In this book by André Launay, London-born Frenchman and director of a famous firm of manufacturers and importers of high end delicacies, sets out to eliminate the mysteries which surround luxury food. Chapters include: Caviare, Foie Gras, Oysters, Smoked Salmon, Lobsters, Wild Boar and Other Beasties, Charcuterie, Birds, Birds' Nests and Other Soups, Snails and Frogs, Truffles, Vegetables and Fruits, Cheese, Condiments and Spices, Wines, Spirits and Liqueurs. Also included - a Glossary of terms and Bibliography. Interior pages lightly toned. Dust wrapper toned and rubbed with staining on the rear cover. Covered in protective mylar.