The Oxford Companion to Food by Alan Davidson
This Companion is a unique repertory of foodstuffs, cooked dishes, and food processes, with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery. This edition updates existing entries, the bibliography, and adds new entries on topics that reflect the universal relevance of food studies.
bought up to date for a new generation of food lovers* The Countryman *
Every chef should have this immensely interesting reference tome * Daily Express *
every food lover should have a copy * Christopher Hirst, Book of the Year 2014, Independent *
The formost food reference resource * Cake Craft and Decoration *
Open any page and luxuriate in Davidsons wisdom and wit * Best books of the year 2014, Guardian *
funny and illuminating in equal measure * The Taster *
Widely regarded as the best food reference book in the world. * Tom Shingler, Great British Food *
The wondrousness of this reference book ... cannot be overstated * Olive Magazine *
There's nothing else like it. It's an encyclopaedia of food that manages to be both erudite and witty and utterly engrossing. I can't stop reading it. If you haven't come across this book yet, you're missing out. * Delicious Magazine *
Stern discipline has to be exercised when using The Oxford Companion to Food for reference purposes. A clear warning should be printed at the beginning advising those who consult it that whole mornings can easily be frittered away, as the reading of an entry relevant to one's topic of research leads facinatingly to a chain of others, not quite so pertinent ... The Companion remains an erudite and essential volume for anyone seriously interested in food. * Lizzie Collingham, The Times Literary Supplement *
The Companion remains an erudite and essential volume for anyone seriously interested in food. * Times Literary Supplement *
The greatest food reference book in existence, The Oxford Companion to Food, is back for a third edition, wonderfully edited as ever by Tom Jaine. From aardvark to zwieback (a German rusk), this delectable, elegant and learned tome has it all. Despite 43 new entries, as well as 250 amendments and alterations, the wit, erudition and eclecticism of Alan Davidson's original masterpiece remain. * Tom Parker Bowles, Mail on Sunday *
Whether looking up a particular article, reading articles out loud on a rainy afternoon ... or opening a random page to see where it will take me, the guide entertains and educates. Its a great addition to the bookshelf and my first destination for food-related information. * Caroline von Schmalensee, Edinburgh Foodie *
in 'The Oxford Companion to Food' I'm detecting a certain dry humour as well which makes it very enjoyable to read. * Hayley Anderton, Shiny New Books *
It is a book that no serious foodie should be without... * Helen Peacocke, Oxford Times *
Packed with fascinating facts and random information. * Chocablog *
Every chef should have this immensely interesting reference tome * Daily Express *
every food lover should have a copy * Christopher Hirst, Book of the Year 2014, Independent *
The formost food reference resource * Cake Craft and Decoration *
Open any page and luxuriate in Davidsons wisdom and wit * Best books of the year 2014, Guardian *
funny and illuminating in equal measure * The Taster *
Widely regarded as the best food reference book in the world. * Tom Shingler, Great British Food *
The wondrousness of this reference book ... cannot be overstated * Olive Magazine *
There's nothing else like it. It's an encyclopaedia of food that manages to be both erudite and witty and utterly engrossing. I can't stop reading it. If you haven't come across this book yet, you're missing out. * Delicious Magazine *
Stern discipline has to be exercised when using The Oxford Companion to Food for reference purposes. A clear warning should be printed at the beginning advising those who consult it that whole mornings can easily be frittered away, as the reading of an entry relevant to one's topic of research leads facinatingly to a chain of others, not quite so pertinent ... The Companion remains an erudite and essential volume for anyone seriously interested in food. * Lizzie Collingham, The Times Literary Supplement *
The Companion remains an erudite and essential volume for anyone seriously interested in food. * Times Literary Supplement *
The greatest food reference book in existence, The Oxford Companion to Food, is back for a third edition, wonderfully edited as ever by Tom Jaine. From aardvark to zwieback (a German rusk), this delectable, elegant and learned tome has it all. Despite 43 new entries, as well as 250 amendments and alterations, the wit, erudition and eclecticism of Alan Davidson's original masterpiece remain. * Tom Parker Bowles, Mail on Sunday *
Whether looking up a particular article, reading articles out loud on a rainy afternoon ... or opening a random page to see where it will take me, the guide entertains and educates. Its a great addition to the bookshelf and my first destination for food-related information. * Caroline von Schmalensee, Edinburgh Foodie *
in 'The Oxford Companion to Food' I'm detecting a certain dry humour as well which makes it very enjoyable to read. * Hayley Anderton, Shiny New Books *
It is a book that no serious foodie should be without... * Helen Peacocke, Oxford Times *
Packed with fascinating facts and random information. * Chocablog *
AUTHOR Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service - after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador - to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are North Atlantic Seafood and Mediterrranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture. EDITOR Tom Jaine is an independent writer and publisher, specializing in food and food history. He is the author of numerous books, including Cooking in the Country, Making Bread at Home, and Traditional Country House Cooking. He frequently writes for The Times, The Guardian, the Sunday Telegraph, the Evening Standard, and many magazines and journals. He was editor of The Good Food Guide from 1989 to 1994, has presented 'The Food Programme' on Radio 4, and has participated in discussions of food on radio and television.
| SKU | Unavailable |
| ISBN 13 | 9780199677337 |
| ISBN 10 | 0199677336 |
| Title | The Oxford Companion to Food |
| Author | Alan Davidson |
| Series | Oxford Companions |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Oxford University Press |
| Year published | 2014-08-21 |
| Number of pages | 960 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |