The Penguin Companion to FoodRenowned food expert and cookbook writer Alan Davidson, along with more than fifty specialists from all over the world, packs this fascinating volume with more than 2,600 entries on every type of food-from plant and dairy products, meats, poultry, and nuts to seafoods, cereals, and exotic foods. They examine famous dishes from around the world, from cassoulet to sonofabitch stew, and include more than 140 entries on national and regional cuisines-even edibles from Antarctica. Handsomely illustrated and augmented with information on food preservation, food science, and more, this extraordinary book is an essential resource for anyone with a serious interest in the central place of food in human life. |
What people are saying - Write a review
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
Other editions - View all
Common terms and phrases
19th century acid Africa almonds America Apicius apple Asia Athenaeus baked barley beans beef biscuits boiled bread Britain brown butter cakes called cardamom cassava cheese chickpea Chinese chocolate coconut colour cooked cookery cookery books coriander countries cream cuisine culinary cultivated cumin dessert dishes dough dried dumplings eaten eating edible eggs Eliza Acton Elizabeth David England English enzymes Europe European example fish flavour flesh flour flowers France French fresh fried fruit garlic garum genus green Hannah Glasse herbs important Indian ingredients juice known maize Marian McNeill meal meaning meat milk mixture nuts onion origin pastry pepper plant popular pork potato protein pudding recipes region rice roasted salad salt sauce sausages seeds served shape slices sometimes soup species spices stew sugar sweet syrup taste term texture traditional tree usually varieties vegetables wheat wild wine yeast yoghurt
Bibliographic information
| Title | The Penguin Companion to Food |
| Author | Alan Davidson |
| Edition | illustrated, reprint, revised |
| Publisher | Penguin Books, 2002 |
| Original from | Pennsylvania State University |
| Digitized | 24 Aug 2009 |
| ISBN | 0142001635, 9780142001639 |
| Length | 1072 pages |
| Subjects | › › Cooking / Courses & Dishes / Breakfast |
| Export Citation | BiBTeX EndNote RefMan |