The Oxford companion to food

By Davidson, Alan & Vannithone, Soun

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ISBN
978-0-19211-579-9
Publisher
Oxford ; Oxford University Press, 1999.


REVIEWS

Library Journal

Reviewed on October 15, 1999

This outstanding culinary reference is destined to become a classic, and Davidson, the book's editor and the author of many of its entries, deserves the eternal gratitude of researchers everywhere. With its 2650 alphabetically arranged entries as well as 39 longer articles on staples such as rice, the range of the work is impressive. Everything from individual ingredients, cooking terms, and prepared dishes to national cuisines and ...Log In or Sign Up to Read More

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