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The Oxford Companion to Food
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by
Alan Davidson (Editor), Soun Vannithone (Illustrator)
Twenty years in the making, here at last is the long-awaited magnum opus from one of the world's greatest authorities on the history and use of food and foodstuffs the world over. Food historian and author Alan Davidson has personally written an amazing 80 per cent of this unique work with additional articles by over 50 specialist authors from as ...
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Mediterranean Seafood: A Comprehensive Guide with Recipes
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by
Alan Davidson
Davidson's book, first published in 1972, is considered a definitive work: it de-mystifies fish cooking by first of all defining the various species, and then providing suggestions for cooking them.
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Encycleopedia: The International Guide to Alternatives in Cycling
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by
Alan Davidson, Jim McGurn
Throughout the world the bicycle continues to withstand the assault of time. Despite the bicycle's perseverance, its design has remained relatively traditional, with small interest in new thinking ... until recently. This full-color aficionado's guide from the publishers of Bike Culture Quarterly provides all of the essential information, ...
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Encycleopedia: The International Buyer's Guide to Alternatives in Cycling
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Alan Davidson, James McGurn, Jim McGurn
The full range of possibilities for what was once the simple bicycle are represented in this creatively conceived buyer's guide.
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Fruit : a connoisseur's guide and cookbook
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by
Alan Davidson
From the team responsible for the award-winning Seafood, a lavishly illustrated guide to the world's most beautiful and tasty fruits. Part reference, part beautiful art book, part luscious cookbook, Fruit is a breathtaking celebration of fruits and nuts. 65 original paintings.
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The Cook's Room: A Celebration of the Heart of the Home
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by
Alan Davidson
With contributions from such international food writers as M.F.K. Fisher, Diana Kennedy, and Julie Sahni, A Cook's Room celebrates the heart of the home--the kitchen. A collection of warm, personal essays and photographs that describe the traditional ways of cooking and their effects on kitchen design, this book evokes the comforts and traditions ...
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North Atlantic Sea
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by
Alan Davidson
Winner of a 2002 James Beard Award.
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The Penguin Companion to Food
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by
Alan Davidson
Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.
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How Good Parents Raise Great Kids: The Six Essential Habits of Highly Successful Parents
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by
Alan Davidson, Dr Alan Davidson, Robert Davidson, M.A.
The writers cull information from a pool of parents, with various economic and educational backgrounds, who all have one thing in common: their kids are unusually happy and well-adjusted. From this information, they derive six elements that make for well-rounded children.
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Seafood of South-East Asia: A Comprehensive Guide with Recipes
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by
Alan Davidson
The third volume in Davidson's award-winning seafood trilogy features 150 traditional recipes from Vietnam, Thailand, Cambodia, Indonesia, and other countries. Line drawings.
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The Oxford Companion to Food and the Oxford Companion to Wine Set: 2-Volume Set
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by
Alan Davidson, Janis Robinson (Editor)
These award-wining, classic guides are the perfect gift for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine." --Wine Spectator, "Top 100" issue. "A food book for all time... The canon of great food literature just got one fat volume greater... A ...
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Body Brilliance: Mastering Your Five Vital Intelligences
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by
Alan Davidson, Victoria Davis (Photographer)
"Body Brilliance" is a compassionate and deeply personal guide to waking the spirit within the body. It seeks to engage what author Alan Davidson calls the 'five essential intelligences' - physical, mental, emotional, moral, and spiritual. "Body Brilliance" tells the inspiring stories of people who have exemplified peak development in each of ...
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A Kipper with My Tea: Selected Food Essays
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by
Alan Davidson
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The Curiosities of Food: Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom
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by
Peter Lund Simmonds, Alan Davidson (Introduction by)
Originally published in 1859, this disquisition on the oddities of the eating habits of humans includes such horrors as baked elephant paws, roast hyena, puppy stew, live lizards, and cooked locusts.
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North Atlantic Seafood: A Comprehensive Guide with Recipes
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by
Alan Davidson
Superbly helpful, knowledgeable, and witty, this landmark volume is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them. Includes 100 line drawings and 200 regional recipes.
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The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires
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by
Alan Davidson (Editor), Harold J McGee (Foreword by)
An anthology of writings from the food writing publication "Petits Propos Culinaires" over a 20-year period. Selected by Alan Davidson, the anthology seeks to reflect the breadth of the journal. The contributors include Elizabeth David, Jane Grigson, Richard Olney, Sophie Grigson and Claudia Roden. The result is an eclectic collection of food ...
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Fish and Fish Dishes of Laos
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by
Alan Davidson
This is a reprinting of Alan Davidson's study of the fish cookery of Laos. It contains a catalogue of species, as well as a collection of recipes. There is also much information on cooking materials and ingredients. This book has been out of print for more than two decades and its reappearance is eagerly awaited. The critical thing to remember ...
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Seafood of South-East Asia
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by
Alan Davidson
An addictive cocktail of anecdote and lore, Alan Davidson's survey of the fish and seafood of South-East Asia combines a scientific catalogue of edible marine sea creatures with a series of recipes drawn from the countries that border the China Sea and the Eastern Indian Ocean.
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Seafood: A Connoisseur's Guide and Cookbook
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by
Alan Davidson, Charlotte Knox (Illustrator)
The beauty and bounty of the sea are captured as never before in this collection of sumptuous recipes. Davidson divides the denizens of the deep into family groups, discusses their natural and social histories, and explores their culinary uses with the enthusiasm of an experienced gourmet. Charlotte Knox's vivid, meticulous paintings perfectly ...
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The Bewitching of Alison Allbright
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by
Alan Davidson
This is the tale of a girl who is intensely jealous of all the good times her classmates have but who cannot share them because her parents are not very well off. After a series of bizarre events, she experiences life with a rich mother but returns to her old life knowing that money was not the answer to all her problems. "The Bewitching of Alison ...
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Encycleopedia 1999: The International Buyer's Guide to Alternatives in Cycling
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by
Alan Davidson, James McGurn, Jim McGurn
Despite the bicycle's perseverance, its design has remained relatively traditional . . . until now. ENCYCLOPEDIA 1999 features revolutionary inventors, designers, and engineers attempting to better the world by offering real, practical transportation alternatives. This full-color guide provides essential information, such as where to buy, ...
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The Philosophical Papers of Alan Donagan, Volume 2: Action, Reason, and Value
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by
Alan Donagan, J E Malpas (Editor), Donald Davidson (Designer)
Alan Donagan is known for his theories on the history of philosophy and the nature of morality. The two volumes of his "Philosophical Papers" collect 28 of Donagan's most important and best-known essays on historical understanding and ethics from 1957 to 1991, including two never-before-published papers on the history of philosophy as a discipline ...
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On fasting and feasting
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by
Alan Davidson
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Radiology of the Kidney and Urinary Tract
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by
Alan J Davidson (Editor), David S Hartman (Editor), Davidson Alan J
For radiologists, this book covers the kidney, ureter, bladder, urethra, adrenal glands, and retroperitoneum. The book explains the pathologic basis for radiologic findings in diseases that affect these organs, and reflects new developments and changes in practice pattern.
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A kipper with my tea.
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by
Alan Davidson
Alan Davidson shares his culinary discoveries from travelling round the world, but remains firmly attached to the virtue of good British food. Topics inlcuded are the history of English cookery books, hunting down the definitive way to make coffee in Japan and fish dishes in the Shetlands and the Far East. He celebrates British cheeses, the ...
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