The Oxford Companion To Food

Author: Alan Davidson
Editor: Oxford University Press, USA
ISBN: 0199677336
File Size: 49,37 MB
Format: PDF, ePub, Mobi
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Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.
The Oxford Companion to Food
Language: en
Pages: 921
Authors: Alan Davidson
Categories: Cooking
Type: BOOK - Published: 2014-08-11 - Publisher: Oxford University Press, USA

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.
The Oxford Companion to American Food and Drink
Language: en
Pages: 693
Authors: Andrew F. Smith
Categories: Cooking
Type: BOOK - Published: 2007-05-01 - Publisher: Oxford University Press

A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and
The Oxford Companion to Italian Food
Language: en
Pages: 637
Authors: Gillian Riley
Categories: Cooking
Type: BOOK - Published: 2007-11-01 - Publisher: Oxford University Press

A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.
The Oxford Companion to Sugar and Sweets
Language: en
Pages: 920
Authors: Darra Goldstein, Sidney Mintz, Michael Krondl, Laura Mason
Categories: Cooking
Type: BOOK - Published: 2015 - Publisher: Oxford University Press, USA

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
The Oxford Companion to Cheese
Language: en
Pages: 1084
Authors: Catherine Donnelly
Categories: Cooking
Type: BOOK - Published: 2016-11-22 - Publisher: Oxford University Press

The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting