If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk --This text refers to an out of print or unavailable edition of this title.
Not only encyclopedic, but fun to read. Author has a sense of humor.Published on Aug. 1 2002 by hal lewis
This is the ultimate guide for foodies -- nearly 900 pages of reference to all things edible (and some not). Read morePublished on June 10 2001 by Webicurean
The Companion, at some 800-plus pages, could charitably be described as "well fed," and thank goodness for it. Read morePublished on June 5 2001 by Christian P. Johnson
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.Published on March 5 2001 by PeterMS1
first i have to mention that i live in austria (europe) and austria has a long long cooking history we are very proud of. Read morePublished on Dec 4 2000 by Dürrschmid Klaus
This fascinating reference is a truly a labor of love. Clearly Davidson has an unabiding interest in food, and quite a library of his own. Read morePublished on Oct. 30 2000