Customer Reviews

The Oxford Companion to Food

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The Pengiun Companion (in its hardcover original the Oxford Companion to Food) runs more than a thousand pages and contains more than 2500 entries on every plant and animal product, every cooking tradition and technique, of any relevance to the well-schooled cook. It is universal in its scope, yet at the same time, how can I put this, British. A team of eminent culinary scholars put this one together. Now I know you're wondering, before anything else, if the flightless bird of the Antarctic itself is edible. The answer is, with some reservations, yes. The book's 500-word entry on its namesake ingredient shows at once the usual detail and characteristic humor of the Companion's approach. We are told that we are often reminded of the penguin by the paperback edition of a book or by "observing at social functions those few Englishmen who still dress up to look like waiters or penguins-it is never clear which." The problem with the technically edible penguin is that it eats only fish and hence tastes strongly like its diet. The penguin is most important in the food chain for the guano it leaves as waste, an excellent fertilizer. South Africans eat the eggs of some species of penguins.

British foods-"Yorkshire Pudding," "Cheshire Cheese," Scottish Haggis," and scores of others less known to us-get thorough treatments of course, but so do foods from all over the globe. One need only look at the companions to the "Penguin" entry in the Penguin Companion to learn something new about two quintessentially American food traditions. Move one up alphabetically from "Penguin" and you learn the essence of Pennsylvania Dutch cooking: the "interplay of sweet flavors against salty ones," sweet apples, for instance, combined with salty ham. The entry covers the usual explanation that the Pennsylvania Dutch aren't really Dutch at all; "Dutch" was originally a term used in America to refer to people who spoke German, a corruption, perhaps, of "Deutsch." Move one entry down from "Penguin" and you get a thorough entry on "Pemmican," the product of hardened preserved meat associated with native North Americans. The word, it seems, is derived from the Cree pimiy, meaning "grease." I've always known that small berries were added to a dried meat and fat mixture to make pemmican, but the Companion postulates a reason: the berries contain benzoic acid, a natural preservative, which inhibits bacterial growth. Skip up slightly and you get a full page on the important spice "Pepper." Move back a few and you get the full story on "Peking Duck." It's all here in exhaustive detail.

Not everyone is as insane as I was to read every entry, every page, but this masterpiece is truly a good companion. I'm still looking for another book to occupy me so thoroughly, for so long.

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

This is a superb encyclopedic book absolutely packed with all you could want to know on all things culinary. It and my Larousse Gastronomique are my favourite reference books. The author injects some personality here and there as well which makes it not only a compelling read but a personal one. The only drawback in my opinion is that the pictures are just black and white drawings - photographs would be very helpful (albeit expensive!). However, that does not change the painstakingly-researched entries. This book is for those who eat, sleep, dream and yearn to learn more about food!

The best part is that it doesn't have recepies; the author almost boasts for keeping them out. Planning a visit to some remote country and want to know what and how they eat before you start your trip? Read the relevant entry and you are home. Many more... just buy it.

Not only encyclopedic, but fun to read. Author has a sense of humor.

This is a book foodies will greatly savor, and anyone who eats will find it fascinating. Written in erudite, Oxbridge prose, it is not just a book for scholars; it's everything you always wanted to know about food, any kind of food, raised anywhere in the wide world.

The entries are arranged in alphabetical fashion to expedite your research whenever you have a question; you will also enjoy just leafing through this large volume, filled with intriguing food facts. It brings to mind one of my favorite Kipling couplets from childhood days, "The world is so full of a number of things, I think we should all be as happy as kings."

What a feast for the reader! It's well worth the money. My copy has pride of place on my kitchen cookbook shelf.

This is the ultimate guide for foodies -- nearly 900 pages of reference to all things edible (and some not). Each entry contains the history and use of that item, yet it's written in a manner that's as entertaining as it is informative.

The Companion, at some 800-plus pages, could charitably be described as "well fed," and thank goodness for it. Davidson's wit and extraordinary research shine through on every page, whether discussing the finer details of apple species or the cultural significance of eating dogs. Although obviously unable to provide every detail of every cuisine, Davidson (and his contributers) have nevertheless included especially complete entries relating to Japanese, Indian, Chinese and Middle Eastern traditions, in addition to the more expected coverage of Europe and Anglo-America. In short, gorge yourself on this fine book - you'll keep turning back to it not only for reference but sheer pleasure.

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.

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. He freely quotes other authorities lending great credibility to his text, and saving you some shelf space, because all you will need is this! If you are a "food geek," don't miss this great book.

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"!