The Penguin Companion to Food

Front Cover
Penguin Books, 2002 - Cooking - 1072 pages
From 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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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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