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"This outstanding culinary reference is destined to become a classic, and Davidson, the book's editor and the author of many of its entries, deserves ...Show synopsis"This outstanding culinary reference is destined to become a classic, and Davidson, the book's editor and the author of many of its entries, deserves the eternal gratitude of researchers everywhere. With its 2650 alphabetically arranged entries as well as 39 longer articles on staples such as rice, the range of the work is impressive."--"Library Journal."Hide synopsis
Description:New. 0192806815 Brand New Ship Promptly. Please allow 8 to 14...New. 0192806815 Brand New Ship Promptly. Please allow 8 to 14 Business Days to deliver you the book. We Ship via Dhl, FedEx, Ups, USPS. Customer Satisfaction Guaranteed.
Description:Saberi, Helen. New in New jacket. 4to-over 9¾"-12" tall. New...Saberi, Helen. New in New jacket. 4to-over 9¾"-12" tall. New York: Oxford, 2006. Second edition. James Beard Foundation Book Award Winner seal. 4to-over 9 3/4"-12" tall. Hard cover, 907 pp including index. "This second edition of Alan Davidson's James Beard Award winning food reference has been produced with an eye to retaining the same witty and erudite tone of the original while incorporating numerous updates and helpful additions. One of the world's best-known writers on fish and fish cookery, British diplomat Alan Davidson retired early from state service to pursue a second career as a food historian and writer, ultimately winning the Erasmus Prize for his contribution to European culture. Davidson's magnum opus won numerous prestigious awards for its unique combination of serious food history, culinary expertise, and entertaining serendipity—both an exhaustive catalogue of the foods that nourish humankind all over the world, and a richly allusive commentary on the culture of food in literature, cookbooks, and dishes peculiar to a country or community. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti, cutlery, doggy bags, elephant, myrrh, and potluck have also found their way into the Companion. "No serious foodie should be without a serious food reference book. Unlike the similar Larousse Gastronomique, the Oxford text is approachable and lacks the sometimes overwhelming French bias of the former. This is great for deciphering the increasingly international American palate." Associated Press" New in new dust jacket, protected with a mylar cover.
Description:New. Sewn binding. Cloth over boards. With dust jacket. 907 p....New. Sewn binding. Cloth over boards. With dust jacket. 907 p. Contains: Illustrations. Oxford Companion to Food. Intended for a young adult/teenage audience.
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