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.
