Menus Made Easy; or How to Order Dinner and Give the Dishes Their French Names
- London: Frederick Warne & Co, 1901
London: Frederick Warne & Co, 1901. Very Good +. London: Frederick Warne & Co., 1901. Thirteenth Edition. Octavo (19cm.); publisher's royal blue pictorial cloth stamped in gilt, black and brown, with blue paper pictorial paste-on depicting a menu to upper cover, floral endpapers; xii,237,[1],[2](ads)pp. Minor rubbing to spine ends and margins, corners nudged, spine cloth a shade toned as are endpapers, boards slightly bowed, else a Very Good or better, quite superlative copy of an otherwise common book.
Handy reference, more dictionary than cookbook, for the English gourmand struggling with a restaurant menu that is more likely to be written in French than English, though the author's definitions can be a bit circular. Contents open with the Preface to the Revised Ninth Edition.
Handy reference, more dictionary than cookbook, for the English gourmand struggling with a restaurant menu that is more likely to be written in French than English, though the author's definitions can be a bit circular. Contents open with the Preface to the Revised Ninth Edition.