The Penguin Companion to Food (Penguin Reference Books) by Alan Davidson
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- ISBN 10 0140515224
- ISBN 13 9780140515220
- Published Sep 05 2002
- Format Paperback
- Page Count 1,104
- Language English
- Publisher Penguin Books Ltd
Publishers Text
This is an entertaining celebration of food in all its forms, written by a food expert, and with contributions from specialists across the globe. It contains information on just about every foodstuff and on a multitude of dishes, from angel food cake to zabaglione; devotes over 120 entries to national and regional cusines past and present, including Roman diets and "white-trash" food; and explores such miscellaneous topics as culinary terms and cookery writers.Other cookbooks by this author
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- Fish and Fish Dishes of Laos
- Fruit: A Connoisseurs Guide and Cookbook
- Fruit: A Connoisseur's Guide and Cookbook
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- A Kipper With My Tea: Collected Essays, 1977-88
- A Kipper With My Tea: Selected Food Essays
- Mediterranean Seafood: A Comprehensive Guide with Recipes
- Mediterranean Seafood
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- North Atlantic Seafood: A Comprehensive Guide With Recipes
- North Atlantic Seafood: A Comprehensive Guide with Recipes
- North Atlantic Seafood
- North Atlantic Seafood
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- North Atlantic Seafood: A Complete Guide to Fish & Shellfish
- North Atlantic Seafood
- North Atlantic Seafood
- On Fasting and Feasting
- The Oxford Companion To Food
- The Oxford Companion to Food (Oxford Companions)
- The Oxford Companion to Food and the Oxford Companion to Wine Set: 2-Volume Set
- The Oxford Companion To Food, Expanded And Revised: Second Edition
- Penguin Companion To Food
- Penguin Companion to Food 5-Copy Prepack
- The Pleasures of English Food
- Seafood: A Connoisseur's Guide and Cook Book
- Seafood: A Connoisseur's Guide and Cookbook
- Seafood: A Connoisseur's Guide and Cookbook
- Seafood of South East Asia
- Seafood of South-East Asia: A Comprehensive Guide With Recipes, Second Edition
- Seafood of South-East Asia
- Trifle
- Trifle
- Trifle
- The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires