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| #1709938 in Books | 2002-10-29 | 2002-10-01 | Original language:English | PDF # 1 | 9.06 x1.94 x7.70l,.0 | File type: PDF | 1104 pages||0 of 0 people found the following review helpful.| SO GLAD I BOUGHT THIS.|By Hellen Lee|Even though I am not a chef or a good cook or a good baker, I love this book. It's like a small history on food and I like to know where my food comes from. The pictures are enchanting and the explanations/descriptions are very clear. It also includes foods from all around the world, which I enjoy thoroughly.|14 of 15 people found the follo||'This is an awe-inspiring work of love and dedication to the one thing that unites all of us human beings: food.' - Sophie Grigson.|About the Author|Alan Davidson, food historian, distinguished author, and publisher, is on
This Penguin Companion covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. Much of the material in it was previously published in Davidson's "Petits Propos Culinaires" and in the proceedings of the Oxford Symposium on Food & Cookery.
You easily download any file type for your device.The Penguin Companion to Food | Alan Davidson. A good, fresh read, highly recommended.
