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\"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique.\"--\"Outstanding reference sources 2000\", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA.Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors
Title: The Oxford Companion to Food
Author: Davidson, Alan
Publisher: Oxford Univ Pr
Publication Date: 1999/12/01
Number of Pages: 892
Binding Type: HARDCOVER Additional Details
Hardbound
BRAND : DAVIDSON, ALAN
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