The Penguin Companion to Food

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Penguin Books, 2002 - Cooking - 1072 pages
4 Reviews
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Renowned 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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User Review  - fireweaver - LibraryThing

the 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 - LibraryThing

A great reference book to have, when you are looking up some relatively obscure plant or ingredient. Read full review


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About the author (2002)

Alan Davidson, food historian, distinguished author, and publisher, is one of the world's best-known writers on fish and fish cookery. Among his popular books are North Atlantic Seafood and Mediterranean Seafood.

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