000			02126cam a22003253u 4500
001			18854
003			UtSlPG
005			20260610133436.0
006			m
007			cr n
008			260607r2006||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aD
100	1		_aNewnham-Davis, Lieut.-Col. _q(Nathaniel), _d1854-1917
245	1	4	_aThe Gourmet's Guide to Europe
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2006
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2006-07-17
508			_aProduced by Stacy Brown, Jason Isbell and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"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.)
534			_nOriginal publication data not identified
653			_aDinners and dining -- Europe
653			_aRestaurants -- Europe
700	1		_aBastard, Algernon
856	4	0	_uhttps://www.gutenberg.org/ebooks/18854
999			_c60240 _d60240