Food book review: Oxford Companion to Food by Alan Davidson Restaurants, Wine, Travel, Opinions

The Oxford Companion to Food by Alan Davidson
Book - Reference

Reviewed By

Sue Dyson and Roger McShane

This is Alan Davidson's enduring masterpiece. He took on the task of describing the world's food and has succeeded admirably.
Arranged alphabetically by topic, the 892 pages are packed with useful information ranging from eating aardvarks through to how to cook a zucchini.
It was first published in 1999 to immediate acclaim in Europe and the United States, however it took over twenty years to write.
This is a great work that we constantly refer to when we need to know the history of barberries or the different varieties of cocoa that are available.
There is also a companion volume on wine by British wine writer Jancis Robinson which may be bought as a set with Davidson's book.
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