"This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine." --Wine Spectator , "Top 100" issue
"A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower" --Gourmet
About the Author
Alan Davidson is a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired from the Diplomatic Service - after serving in, amongst other places, Washington, Egypt, Tunisia, and Vientiane, where he was British Ambassador - to pursue a fruitful second career as food historian and food writer extraordinaire. With his wife Jane, he co-founded the food history journal PPC (Petit Propos Culinaires) and with Dr Theodore Zeldin co-founded the annual Oxford Food Symposia, based in St Antony's College, Oxford. He is currently also Managing Director of Prospect Books Limited, the Chelsea-based publishing house specializing in food history and recipe books.