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Summary: A Wonderful Book, Even for the Food Novice
Review: A few months ago I took over cooking chores in my family. One of the things I missed was a comprehensive reference which was easy to use. No longer. Covering everything from Aardvark to Zucchini, this book has become indispensable. The entries are not only informative, but are written in plain English, so you don't have to be up on the latest cooking jargon to understand what you're reading. If you need more information, the book has a far-ranging Bibliography. One note: The "Index" really isn't one. It's a translation table you can check if the item you're looking for isn't in the alphabetical listing.Enjoy this book. It's fun to just dip into and read randomly as well as a useful kitchen appliance.
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Summary: Lively and informative
Review: A sheer delight for all you "foodies" out there. This is a goldmine of information on world cuisine that must have taken years to compile. There are, of course, some omissions - I still haven't found out what the Cornish game hen that features in so many American cookbooks actually is - but it would be hard to beat this magnificent encyclopaedia for sheer scope and enthusiasm. An added bonus: the excellent illustrations by Laotian artist Soun Vannithone.
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Summary: Essential Bookshelf Material
Review: Anyone who has any interest in food besides simply shovelling it into their mouths should get this superb big book. It took editor Alan Davidson along with countless specialists twenty years to put the project together, Their efforts were worth the wait.
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Summary: Wonderful book
Review: Everything you ever wanted to know about food, and then some. Essential reading for food lovers!
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Summary: looking for pumpkin-oil
Review: first i have to mention that i live in austria (europe) and austria has a long long cooking history we are very proud of. each province of austria has its very specific culinary specialties. so the first thing i was looking up in the "oxford companion to food" was one of those specialities - pumpkin-oil, which is traditionally produced in the province called styria. i was rather disappointed: pumpkin-oil is not mentioned at all! everbody in the world should get acquainted with this brown-green-essence of pumpkins, that is very popular in austria and some other parts of europe. pumpkin-oil is used in all ways oils are used in the kitchen and has a very very fine flavour. maybe the next edition of the oxford companion can take pumkin-oil into account.
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Summary: encyclopedic
Review: Not only encyclopedic, but fun to read. Author has a sense of humor.
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Summary: For those w/ an unquenchable thirst to learn food facts
Review: Received this book for Christmas. I couldn't have received a better gift, and haven't for a long time. Excellent entries on almost all foods, many of them new to the USA and many from other cultures. I will keep this as a reference. One search for an answer inevitably leads to another..fantastic!
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Summary: Go to (Taco) Bell!
Review: SEE PREVIOUS REVIEW If you look up 'Taco' in the index (try the back of the book), you will be guided to look under 'Tortilla' where you will find the following entry - "A taco, in Mexico is a fresh tortilla rolled around mashed beans, shredded meat and sauce. It can be lightly fried after filling, and is eaten as a snack or appetiser. In the TEX-MEX cuisine of the USA, a taco denotes a tortilla bent in half, deep fried to give a U shape, and filled with minced beef, shredded lettuce, and grated cheese." - Pretty comprehensive I would say. But frankly, if it's 'Taco' you want to look up, then this is not really the book for you. However, if you need to know about Mamee or Mangosteen or Megapode or Merguez or even Mediaeval Cuisine, just to mention some Ms, then buy the book and buy it quick. It's a great book and of interest to - well not quite every one, but any one who likes and knows about food, which may well include some "older British upper-crusty types"!
Rating:
Summary: Go to (Taco) Bell!
Review: SEE PREVIOUS REVIEW If you look up 'Taco' in the index (try the back of the book), you will be guided to look under 'Tortilla' where you will find the following entry - "A taco, in Mexico is a fresh tortilla rolled around mashed beans, shredded meat and sauce. It can be lightly fried after filling, and is eaten as a snack or appetiser. In the TEX-MEX cuisine of the USA, a taco denotes a tortilla bent in half, deep fried to give a U shape, and filled with minced beef, shredded lettuce, and grated cheese." - Pretty comprehensive I would say. But frankly, if it's 'Taco' you want to look up, then this is not really the book for you. However, if you need to know about Mamee or Mangosteen or Megapode or Merguez or even Mediaeval Cuisine, just to mention some Ms, then buy the book and buy it quick. It's a great book and of interest to - well not quite every one, but any one who likes and knows about food, which may well include some "older British upper-crusty types"!
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Summary: Oxford Companion to Food
Review: Simply superb, an unending source of pleasure. Consulting this book, leads you from topic to topic. The author communicates the fascination and history of food.
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