"The Gourmet's Guide to Europe" by Lieut.-Col. Newnham-Davis is an early 20th-century guide intending to lead travelers through Europe's best restaurants and food. The guide's purpose is to help people discover great dining experiences in different European cities. It starts with personal stories about the troubles of finding good food abroad. It calls Paris the food capital of the world and shares information about well-known restaurants and their special dishes. This start blends history with useful tips, promising a food-filled trip through Europe.
The Gourmet's Guide to Europe
By Lieut.-Col. (Nathaniel) Newnham-Davis
Embark on a historical culinary journey through Europe, discovering hidden restaurant gems and savoring the unique flavors of each city.
Genres
Released
2006-07-17
Formats
epub3 (images)
mobi
epub (images)
epub
mobi (images)
txt
Free Download
Summary
About the AuthorInformation on this author is scarce, but their work continues to inspire readers.
Information on this author is scarce, but their work continues to inspire readers.
Total Reviews
10.0k
Total reviews from Goodreads may change
More Like This
Explore books similar to the one you're viewing
A tour through some parts of France, Switzerland, Savoy, Germany and Belgium, during the summer and autumn of 1814
By Richard Boyle Bernard
Dinners and Diners: Where and How to Dine in London
By Lieut.-Col. (Nathaniel) Newnham-Davis
Itinerary of Provence and the Rhone Made During the Year 1819
By John Hughes
Memoranda on Tours and Touraine Including remarks on the climate with a sketch of the Botany And Geology of the Province also on the Wines and Mineral Waters of France
By J. H. Holdsworth
The Gourmet's Guide to London
By Lieut.-Col. (Nathaniel) Newnham-Davis
How to Enjoy Paris in 1842 Intended to Serve as a Companion and Monitor, Containing Historical, Political, Commercial, Artistical, Theatrical And Statistical Information
By Francis Hervé
More by This Author
Discover other books written by the same author
Related by Category
Discover books in the same genre or category
Soup and Soup Making
By Emma P. (Emma Pike) Ewing
The National Cook Book, 9th ed.
By Hannah Mary (Bouvier) Peterson
The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality, and in Larger Quantities, than Produced by the Present Mode of Distilling, from the Produce of the United States
By Samuel McHarry
The American Flower Garden Directory Containing Practical Directions for the Culture of Plants, in the Hot-House, Garden-House, Flower Garden and Rooms or Parlours, for Every Month in the Year
By Robert Buist
A Treatise on Tobacco, Tea, Coffee, and Chocolate
By Simon Paulli
Food Guide for War Service at Home Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover
By United States Food Administration