From the mind that brought you 'Schott's Original Miscellany' comes a collection of vital irrelevance and uncommon knowledge surrounding the worlds of food and drink.
'Schott's Food & Drink Miscellany' is a snapper up of unconsidered trifles (in both senses of the word) - from food history to cooking terms; cocktail recipes to dining etiquette; grace before meals to after-dinner toasts.
What other book can tell you the accepted procedure when drinking from a Loving Cup; which potatoes are best for mashing; how to fold your napkins into a variety of pleasing shapes; the correct technique for lighting a cigar, or a Christmas pudding; or how to make the legendary "Monster Egg"?
This book offers all this - and more. It will inform you of the King who served foie gras to his dog; the feast where guests ate in fear of their lives; the socialite who spiked his punch with benzedrine; and the dining club whose members ate their meals in reverse.
An "olla podrida" of all that is pertinent to wining, dining and socialising, 'Schott's Food & Drink Miscellany' offers everything for the food-lover, wine-drinker, gastronome and glutton.
