Dictionary Of Foods And Culinary Encyclopaedia
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Book: Good
Jacket: No dust jacket - some marks on spine and corners
Pages: Tanning and foxing
Markings: Previous owner,Fair - Rubbed edges and bumping on spine and corners
Long before the age of celebrity chefs and food television, C. Herman Senn — one of Edwardian Britain's most respected culinary authorities — produced this remarkable compendium, a definitive reference work that chronicles the full breadth of the culinary world in a single, authoritative volume. Dictionary of Foods and Culinary Encyclopaedia presents an exhaustive A-to-Z catalogue of ingredients, dishes, techniques, and gastronomic terminology, serving as an indispensable guide for both the professional kitchen and the educated home cook. Senn instructs with precision and clarity, detailing everything from obscure foreign delicacies to the everyday staples of the British table, making this a true encyclopaedia of the table in every sense. Published by the venerable Ward, Lock & Co. and running through multiple editions, the work stands as a testament to the golden age of British culinary literature, a period when the art of cookery was considered as worthy of serious scholarly attention as any other discipline. Senn's prose is authoritative yet accessible, reflecting his distinguished career as a chef, author, and culinary educator. As a snapshot of food culture from the early twentieth century, this volume offers not merely practical instruction but a fascinating window into the tastes, customs, and ingredients of a bygone era — leaving any curious reader wondering just how much, or how little, our culinary world has truly changed.
Author: C. Herman Senn, O.B.E.
Format: Hardback
Genre: Cookery
Condition remarks:
Book: Good
Jacket: No dust jacket - some marks on spine and corners
Pages: Tanning and foxing
Markings: Previous owner,Fair - Rubbed edges and bumping on spine and corners
Long before the age of celebrity chefs and food television, C. Herman Senn — one of Edwardian Britain's most respected culinary authorities — produced this remarkable compendium, a definitive reference work that chronicles the full breadth of the culinary world in a single, authoritative volume. Dictionary of Foods and Culinary Encyclopaedia presents an exhaustive A-to-Z catalogue of ingredients, dishes, techniques, and gastronomic terminology, serving as an indispensable guide for both the professional kitchen and the educated home cook. Senn instructs with precision and clarity, detailing everything from obscure foreign delicacies to the everyday staples of the British table, making this a true encyclopaedia of the table in every sense. Published by the venerable Ward, Lock & Co. and running through multiple editions, the work stands as a testament to the golden age of British culinary literature, a period when the art of cookery was considered as worthy of serious scholarly attention as any other discipline. Senn's prose is authoritative yet accessible, reflecting his distinguished career as a chef, author, and culinary educator. As a snapshot of food culture from the early twentieth century, this volume offers not merely practical instruction but a fascinating window into the tastes, customs, and ingredients of a bygone era — leaving any curious reader wondering just how much, or how little, our culinary world has truly changed.