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The Oxford Companion to Food (Oxford Companions)

Book Format: Hardcover. Free delivery Arrives by Tue, Nov Add to List. Add to Registry. Twenty years in the making, the first edition of this bestselling reference work appeared in to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community.

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Customer Reviews. 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.

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ISBN 13: 9780199677337

The Guardian. Retrieved The New York Times.

American Libraries. Los Angeles Times. 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 Oxford Companion to Food - Wikipedia

The Guardian. Retrieved The New York Times. American Libraries. Los Angeles Times.