The Oxford Companion to Food

I spent a lot of time deciding on which of the two companions to food to purchase. Given that the Penguin Companion was half the cost and by the same author, it won out. I was surprised though, when I held the book in my hands to read at the bottom of the front cover "Originally published as the Oxford Companion to Food." Although I am glad I am getting the quality and authoritativeness the Oxford series provides, it sure would have made my decision a lot easier to have known this bit of information. The Oxford/Penguin companion is a terrific encyclopedia of foods. Davidson's essays are very readable and enlightening. Like all of the Oxford companions, it is a 5 star read.

This is a fascinating book. I find myself flipping from article to article and I have trouble putting it down. It is truly comprehensive, and well organized. It makes for fun reading, but is also a great reference if you come across some sort of obscure food item in a recipe or elsewhere.

`The Penguin Companion to Food', edited by the noted English culinary writer and diplomat, Alan Davidson is a foody reader's compendium to lots of interesting articles about sources, history, some people, and most places regarding food and drink. It is quite properly named a `companion' rather than an `encyclopedia', since, unlike the seemingly similar `Larousse Gastronomique', it contains no recipes whatsoever. This is not an accident or oversight, as Davidson clearly states in the introduction that this was an editorial policy from the outset. This book has a distinctly British flavor about it with its selection of article topics. While there is an excellent longish article on Elizabeth David, easily the most important British food writer of the 20th century, there are no articles on either Julia Child or James Beard, the two most popular and well known American food writers. Alternately, there is an excellent article on M. F. K. David who is much less well known even among Americans. Child and Beard are mentioned but once at the end of an article on American cookbook writing. This choice is an excellent symptom of what this book is all about. It is not about cooking so much as the writing about food culture. While Child and Beard were cookbook writers par excellence, David and Fisher dealt less with food than they did with appetites, impressions, scholarship, and recollections. It is noteworthy that David should be one of the very few writers honored with an article here, as Davidson was very much a student and protege of Elizabeth David. The book is oddly selective in other ways. It has an article of goodly length on H. J. Heinz, but nothing on Milton Hershey. These two men are, in the United States, of at least equal renown; they were contemporaries, and both set up their businesses in Pennsylvania at about the same time. Another oddity is the fact that there is an article on Nepal, where, I suspect, very little grows, but no article on Senegal on the west coast of Africa and the ancestral home of many slaves brought to the new world and, therefore, the source of many food memories which contributed to `soul food' cuisine. This is not to say this is not a valuable book. Many articles give fuller coverage to many culinary subjects than even books that specialize in some subjects. Two sidebar articles on pasta and chilis, for example, give fuller lists of the varieties of these two items than many good cookbooks on the subject. The pasta article is also careful to indicate the regionality of the names of some pasta shapes. I believe the pasta article, for one, could have been even better if it had given us pictures of the various shapes. I really feel that Orecchiette doesn't really look like ears, even though all texts describing it always say it does. The book also avoids some common mistakes with accurate information on, for example, the components of the sharp vapors from a cut onion. Unlike lots of simpler minds, the article on same p

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.

Simply the best new book about food in years. An extraordinary compendium of knowledge, brilliantly put together and superbly written. Amazing amount of research went into a book that looks at food around the world. A great companion to Larousse and other great books on food. Fascinating to browse through.