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The Penguin Companion to Food (Penguin Reference Books)
 
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The Penguin Companion to Food (Penguin Reference Books) (Paperback)

by Alan Davidson (Author), Soun Vannithone (Illustrator)
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Product details

  • Paperback: 1104 pages
  • Publisher: Penguin Books Ltd; New Ed edition (5 Sep 2002)
  • Language English
  • ISBN-10: 0140515224
  • ISBN-13: 978-0140515220
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 1,012,630 in Books (See Bestsellers in Books)

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Product Description

Synopsis

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.

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Customer Reviews

2 Reviews
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Average Customer Review
5.0 out of 5 stars (2 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
16 of 20 people found the following review helpful:
5.0 out of 5 stars Essential, 21 Oct 2002
By DL (Gower, Wales) - See all my reviews
This is a masterwork. Alan Davidson spent two decades compiling and perfecting his witty, erudite, accessible digest. The book was originally published as the Oxford Companion to Food a couple of years ago: this paperback Penguin version is enhanced with charming illustrations.
If you think that you might ever want to know about cheese or about caviare, about lemons or about locusts, about bacon or about sin-eating, this is the book to beg, buy, borrow - but not to lend. You will not get it back.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars Everything you ever wanted to know...., 30 Dec 2005
By Jane Doe (Surrey, UK) - See all my reviews
...about food, but were too afraid to ask.

Too many expensive "reference" books and food "encyclopedias" are no more than glorified recipe books, or pretty-picture coffee table fodder. Recipes you can pick up in just about any cook book, or free on the internet. What is harder to find is a book like this.

It doesn't waste valuable page space sneaking in recipes you probably already have in double or triplicate from other food books. Instead, it concentrates on delivering a mine of information about almost every kind of major foodstuff, cuisine, method, term and diet and all in clear, easy to read prose with just enough detail to sate most curious appetites! (Pardon the pun).

It's a weighty book and for something that will probably be used for many years, it really needs a stronger spine (I have a feeling my copy will crack and start losing pages soon). Other than that, I have absolutely no hesitation in recommending it. Without all the theatrics and obscure/obsolete references, I think it even gives Larousse Gastronomique a run for its money. Its certainly a bargain at the price.

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