My idea in writing this book is to give information to travelling Anglo-Saxons, of both sexes, who take an interest in the cookery and food of the countries they pass through, and are not content to dine and breakfast every day at the hotel in which they may happen to stay. In the present edition a considerable amount of new information regarding the bourgeois restaurants will be found in the Paris chapter, and the chapter on the restaurants of French provincial towns has been amplified. I have rewritten the chapter on Berlin from personal experience, and have dealt more fully with The Hague, Geneva, and the Northern Italian towns than I did in previous editions. I have carefully gone through the book, and corrections and additions will be found in every chapter. I have added to the information concerning the dining possibilities of most towns, some slight indication of what amusements are to be found \"after dinner,\" and I hope that this feature may prove useful.This book is a reprint of the third edition of the Gourmet\'s Guide to Europe from 1911.
My idea in writing this book is to give information to travelling Anglo-Saxons, of both sexes, who take an interest in the cookery and food of the countries they pass through, and are not content to dine and breakfast every day at the hotel in which they may happen to stay. In the present edition a considerable amount of new information regarding the bourgeois restaurants will be found in the Paris chapter, and the chapter on the restaurants of French provincial towns has been amplified. I have rewritten the chapter on Berlin from personal experience, and have dealt more fully with The Hague, Geneva, and the Northern Italian towns than I did in previous editions. I have carefully gone through the book, and corrections and additions will be found in every chapter. I have added to the information concerning the dining possibilities of most towns, some slight indication of what amusements are to be found \"after dinner,\" and I hope that this feature may prove useful.This book is a reprint of the third edition of the Gourmet\'s Guide to Europe from 1911.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of...
Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black...
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of...
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