May have some shelf-wear due to normal use. Your purchase funds free job

May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!

Connecting readers with great books since 1972! Used books may not include

Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Connecting readers with great books since 1972! Used books may not include

Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Oxford: Oxford University Press, December 1999. First Edition / second prin

Oxford: Oxford University Press, December 1999. First Edition / second prin ting. Hardcover. Near Fine book in a Near Fine jacket. Unmarked. Spine stra ight and tight. Jacket clean and bright. Light edgewear, no tears. Not from a library. No remainder mark. Not clipped. 912 pages. 10.9 x 2 x 9.1 inche s. 6.8 pounds. Heavy item: extra charges for expedited or international shi pping. The magnum opus on the history and use of food. 2650 delightfully written A-Z entries--including 39 feature articles on staple foods, with additional articles by specialists from around the globe. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and h ow to use them. The Companion covers everything--plant products, meats, bir ds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cere als, and exotic foods. Davidson examines famous dishes from around the worl d--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and son ofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this u nique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their a uthors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, amb arella, baobab) found side by side. Here then is a true cornucop.