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. |
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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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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, 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 |