Description "Offering a panoramic view of the history of American gastronomy, this book is a concise, authoritative, and exuberant exploration of this modern obsession. Language English. Physical description p.
The Oxford Companion to Food (Oxford Companions) [Alan Davidson, Tom Jaine ] on rapyzure.tk *FREE* shipping on qualifying offers. Twenty years in the. The Oxford Companion to Food. Third Edition. Alan Davidson Edited by Tom Jaine. Oxford Companions. Over 3, entries on every possible food, its history, .
Series Oxford Companions. Eating In America by Waverly Root.
The dictionary of American food and drink by John F. La Varenne pratique: The complete illustrated cooking course, techniques, ingredients, and tools of classic modern cuisine by Anne Willan.
Simple French Food by Richard Olney. One Big Table: recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs by Molly O'Neill.
For those amateurs who are merely fascinated by food and who appreciate lucid and witty writing that seeks to deflate the pretentions of your average gastronome, it will provide hours of amusement. This is a veritable masterpiece on all things related to food! Sweetbread topic A dish of crusted sweetbreads Sweetbread is a culinary name for the thymus also called throat, gullet, or neck sweetbread or pancreas also called stomach, belly or gut sweetbread , typically from calf ris de veau and lamb ris d'agneau , and, less commonly, beef and pork. The Oxford Names Companion. It provides an authoritative reference source for this complex and captivating genre, exploring the tales themselves, the writers who wrote and reworked them, the artists who illustrated them, and much more. Brand New.
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. Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Much of the material in it was previously published in Davidson's Petits Propos Culinaires.
The New York Times called the book "a masterly work with a variety of voices, from the straightforward, almost dry, to the quirky and the witty" and a work "dense with extremely thorough and well-written entries, enhanced by cross-references and indexes and larded with anecdotes and strong opinions.
From Wikipedia, the free encyclopedia. The Guardian.
Retrieved The New York Times. American Libraries. Los Angeles Times.
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