A DICTIONARY OF GASTRONOMY

The President of the Wine and Food Society of London has made this contribution to gracious living in days when there is serious danger that English people will have learned to be satisfied with less than the best, gastronomically speaking. This will- for them-provide a tantalizing tickling of the palate, without providing the wherewithal to satisfy it! Alphabetically arranged, it includes all conceivable topics concerning food and drink, the geography of gourmets, methods of preparation (not actually recipes, though the initiated can supply the missing links and make some of the descriptions serve as such). There are cross references for identification purposes. Occasionally double meanings and personal comments liven the text. In the main, French culinary names form the backbone of the selection in a book which should prove a useful reference tool.