This edition had all images removed.
Title: The Gourmet's Guide to Europe
Note: Reading ease score: 64.5 (8th & 9th grade). Neither easy nor difficult to read.
Credits:
Produced by Stacy Brown, Jason Isbell and the Online
Distributed Proofreading Team at http:
//www.pgdp.net
Summary: "The Gourmet's Guide to Europe" by Lieut.-Col. Newnham-Davis and Algernon Bastard is a comprehensive culinary travel guide written in the early 20th century. This work aims to be an essential resource for travelers seeking to explore and enjoy the best dining experiences across European cities, focusing particularly on restaurants, their specialties, and the culinary traditions of the regions. At the start of the guide, the authors express their motivations drawn from personal experiences of dining in foreign cities, explaining the challenges of finding quality dining options outside of hotel restaurants. They introduce Paris as the culinary center of the world, diving into its rich restaurant scene and detailing various renowned establishments along with their specialties. The opening portion effectively combines history with practical advice, setting the tone for a journey through Europe's gastronomic landscape and hinting at the exploration of further cities and their unique culinary offerings throughout the text. (This is an automatically generated summary.)
Author: Newnham-Davis, Lieut.-Col. (Nathaniel), 1854-1917
Author: Bastard, Algernon
EBook No.: 18854
Published: Jul 17, 2006
Downloads: 282
Language: English
Subject: Dinners and dining -- Europe
Subject: Restaurants -- Europe
LoCC: History: General and Eastern Hemisphere
Category: Text
Rights: Public domain in the USA.
This edition has images.
Title: The Gourmet's Guide to Europe
Note: Reading ease score: 64.5 (8th & 9th grade). Neither easy nor difficult to read.
Credits:
Produced by Stacy Brown, Jason Isbell and the Online
Distributed Proofreading Team at http:
//www.pgdp.net
Summary: "The Gourmet's Guide to Europe" by Lieut.-Col. Newnham-Davis and Algernon Bastard is a comprehensive culinary travel guide written in the early 20th century. This work aims to be an essential resource for travelers seeking to explore and enjoy the best dining experiences across European cities, focusing particularly on restaurants, their specialties, and the culinary traditions of the regions. At the start of the guide, the authors express their motivations drawn from personal experiences of dining in foreign cities, explaining the challenges of finding quality dining options outside of hotel restaurants. They introduce Paris as the culinary center of the world, diving into its rich restaurant scene and detailing various renowned establishments along with their specialties. The opening portion effectively combines history with practical advice, setting the tone for a journey through Europe's gastronomic landscape and hinting at the exploration of further cities and their unique culinary offerings throughout the text. (This is an automatically generated summary.)
Author: Newnham-Davis, Lieut.-Col. (Nathaniel), 1854-1917
Author: Bastard, Algernon
EBook No.: 18854
Published: Jul 17, 2006
Downloads: 282
Language: English
Subject: Dinners and dining -- Europe
Subject: Restaurants -- Europe
LoCC: History: General and Eastern Hemisphere
Category: Text
Rights: Public domain in the USA.