André Louis Simon
1877 – 1970
71 works on record
Works
The wine and food menu book
1956
A dictionary of gastronomy
A wine primer
Wines of the world
The History of the Wine Trade in England
Wine and spirits
Wine and the wine trade
In the twilight
A concise encyclopedia of gastronomy
Bibliotheca gastronomica
Gazetteer of wines
1972
The wines, vineyards and vignerons of Australia
1967
The great wines of Germany and its famed vineyards
1963
Wines and spirits
1961
Menus for gourmets
1961
Let mine be wine
1958
The noble grapes and the great wines of France
1957
What about wine? All the answers
1953
Fruit
1942
Bibliotheca Bacchica
1932
André L. Simon's guide to good food and wines
Bottlescrew days
Food
A catechism concerning cheeses
Soups, salads, souses
The supply, the care and the sale of wine
Champagne, with appendices on corks; methods of keeping and serving champagne; vintages; brands; shippers
The International Wine and Food Society's guide to the commonsense of wine
The blood of the grape
Tables of content
History of the champagne trade in England
Vintagewise
Drink
A classified list of the best Hocks and Moselles with notes upon German wines
The wine connoisseur's catechism
Fashions in food and wine
The Star Chamber dinner accounts
A dictionary of wines, spirits and liqueurs
What about wine?
The art of good living
Tea and tea cakes
Everybody's guide to wines and spirits
Madeira
Wine in Shakespeare's days and Shakespeare's plays
Guide to good food and wines
Everybody's guide to wines and spirit
The history of champagne
Andr'e Simon's guide to good food and wine
Madeira and its wines
No starch, no sugar
The wines of France
English wines and cordials
André Simon's french cook book
Rum
English fare and French wines
Cheeses of the world
How to serve wine in hotels, inns and restaurants
André L. Simon's guide to good food and wines
Mushrooms galore
The gourmet's week-end book
Basic English Fare
Champagne
Partners
A concise encyclopaedia of gastronomy
Know your wines
Wines and liqueurs from A to Z
The commonsense of wine
By request
Port
Lobsters, crabs, prawns & crayfish
The International Wine and Food Society's guide to thecommonsense of wine