Dictionary of Gastronomy 
Written by Andre L. Simon and Robin Howe
1970 Edition by Rainbird Reference Books Limited, London for McGraw Hill Book Company, NY

A complete culinary reference book - more than a dictionary of food and food related terms, this book is an inspiration for foodies, home cooks, professional chefs, food writers and historians, and anyone who enjoys food and/or cooking.

Do you know what kissing crust is? I am sure you have eaten it. It is the part of bread where loaves touch during baking. A little soft, a little crispy. Yum. 
How about Kedgere? Hindu breakfast rice. If you are traveling in England your Kedgere may contain leftover fish. 
Farina Dolce? Don't use this if you have a nut allergy. It is a sweet Italian flour made from chestnuts.
What a wealth of interesting tidbits and morsels!
A foodie would enjoy reading this from cover to cover. 

400 pages 
Hardcover with dust jacket
Color photographs and black and white illustrations
11" h x 7 3/4" l x 2" w
Written in English
Dust cover has shelf wear and age distinction as shown in photos
VERY good condition interior with lightly yellowing page edges 
No writing, tears, dog ears, marks, stains, splatters. 

YS113CV1W308SW316BL1386FL814
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Dictionary of Gastronomy Vintage 1970 Book Andre Simon Food Cooking Herbs Wine Reference Culinary Gift Book for Foodies