The Penguin Companion to FoodFrom cassoulet to sonofabitch stew, this lavishly illustrated book is packed with more than 2,600 entries on every type of food from around the world. Renowned food expert Davidson gathers input from 50 specialists on food preservation, regional cuisines, and even edibles from Antarctica. Line art throughout. |
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LibraryThing Review
User Review - fireweaver - LibraryThingthe editorial review above has the whole concept covered quite accurately. this is the encyclopedia of food: individual ingredients, techniques on cooking them, what different cultures have done with ... Read full review
LibraryThing Review
User Review - KVHardy - LibraryThingA great reference book to have, when you are looking up some relatively obscure plant or ingredient. Read full review
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19th century acid added Africa America animals appear apple applied Asia baked beans become beef biscuits boiled bread Britain brown butter cakes called century cheese Chinese chocolate colour common contains cooked cookery countries cream cuisine cultivated described developed dishes dough dried early eaten eating eggs England English Europe European example fish flavour flour flowers France French fresh fruit give given green grow grown heat important Indian ingredients interesting Italy kind known later leaves less meal meaning meat milk mixed mixture nuts origin paste plant popular potato prepared pudding recipes referred region rice round salt sauce seeds served shape similar sometimes soup species spices sugar sweet taste term traditional tree usually varieties various vegetables whole widely wild
Bibliographic information
| Title | The Penguin Companion to Food |
| Author | Alan Davidson |
| Edition | illustrated, reprint |
| Publisher | Penguin Books, 2002 |
| Original from | Pennsylvania State University |
| Digitized | 24 Aug 2009 |
| ISBN | 0142001635, 9780142001639 |
| Length | 1072 pages |
| Export Citation | BiBTeX EndNote RefMan |