The Oxford Companion to Food and The Oxford Companion to Wine Set: 2-volume set [Hardcover]

Alan Davidson (Author), Janis Robinson (Editor)

Book Description

Publication Date: December 19, 2008

These award-wining, classic guides are the perfect gift for anyone who loves food and wine.

"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

Editorial Reviews

Amazon.com Review

The Oxford Companion to Wine
With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this hefty tome has something for both the seasoned connoisseur and novice alike. Edited by one of today's premier wine columnists, the work covers all aspects of wine, travelling back in time to early Greece to examine wine's role in Dionysian revels, then returning to today's wine centers to explore all aspects of wine appreciation. A full third of the book is dedicated to specific wines and wine-producing regions. All those technical terms you've heard and puzzled over at tastings are clearly explained, making this the perfect reference for newcomers to the world of oenology.

The Oxford Companion to Food
Alan Davidson's Oxford Companion to Food has been over 20 years in the making, but here it is; and it is superlatively worth the wait. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself contributes approximately 80 percent of the 2,650 entries, with his trademark erudition, readability, and deadpan wit. This new edition alerts readers to new avenues in food studies: food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time. Absorbing new articles on confetti, cutlery, doggy bags, elephant, myrrh, and potlucks have also found their way into the Companion.

Review

Without question the most useful wine book ever published." --Mike Steinberger, Slate.com (on The Oxford Companion to Wine)

"Serious wine geeks know that 'the bible' for the past decade or so has been Jancis Robinson's The Oxford Companion To Wine. The third edition...is impeccably researched and full of well-known facts as well as interesting trivia."--Wine Enthusiast (on The Oxford Companion to Wine)

"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 (on The Oxford Companion to Wine)

"It's hard to come up with a wine question that you won't find answered here... My advice is simple. Buy it. Now. You'll be glad you did."--Wineloverspage.com (on The Oxford Companion to Wine)

"An invaluable resource for serious wine drinkers who never quench their thirst for learning about varietals, appellations, wine history, and vineyards."--Business Week (on The Oxford Companion to Wine)

"It's as addictive as the Internet."--Tara Q. Thomas, Wine & Spirits (on The Oxford Companion to Wine)

"The third edition of The Oxford Companion to Wine , edited by Jancis Robinson, is the one essential book for any wine-lover... the book is a necessity for those in the wine business, and it offers highly pleasurable browsing for anybody who is remotely curious about why wine is so compelling."--Eric Asimov, The New York Times (on The Oxford Companion to Wine)

"It's a valuable reference book and great fun just to pick up and read."--Ben Giliberti, The Washington Post (on The Oxford Companion to Wine)

"Unquestionably the world's most comprehensive wine resource... Best of all, this isn't a dry encyclopedia... employs a witty insider's tone."--Town & Country (on The Oxford Companion to Wine)

Named one of "20 Essential Books to Build Your Culinary Library" by the James Beard Foundation (on The Oxford Companion to Wine)

"No serious foodie should be without a serious food reference book. Unlike the similar Larousse Gastronomique, the Oxford text is approachable and lacks the sometimes overwhelming French bias of the former. This is great for deciphering the increasingly international American palate."--Associated Press (on The Oxford Companion to Food)

"A valuable addition to the knowledge-seeking epicure's library."--Chicago Tribune (on The Oxford Companion to Food)
"..one of the best basic culinary reference books available."--Library Journal (on The Oxford Companion to Food)

"One of the most honored reference works ever about food, expanded and updated in keeping with the boom in food studies."--Philadelphia Inquirer (on The Oxford Companion to Food)

"An erudite companion, to be sure, but one that brims with good cheer...Tom Jaine attacks the subject with brio... Like the best encyclopedias, these Companions lead readers from the commonplace into the great mysteries of their subjects. Whether you like a little Siberian moss with your Dom Perignon, or a meatball with your Muscat, there's more than enough here to satisfy even the most fastidious tastes."--Kirkus Reviews (on The Oxford Companion to Food)

"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 (on The Oxford Companion to Food)

"It is a grand book for anyone who enjoys the lore of food."--Greenwich Times (on The Oxford Companion to Food)

"What Samuel Johnson's 18th-century dictionary was to the English language the late Alan Davidson's Oxford Companion to Food is to present-day gastronomy-- a far-reaching, erudite, and occasionally idiosyncratic guide covering more of its subject than anything published before... It's all here, everything from ancient food history to modern national cuisines."--The Wall Street Journal

Product Details

• Hardcover: 1747 pages
• Publisher: Oxford University Press, USA; 2 edition (December 19, 2008)
• Language: English
• ISBN-10: 0195372123
• ISBN-13: 978-0195372120
• Product Dimensions: 11.3 x 9.1 x 3.6 inches
• Shipping Weight: 12.6 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #995,956 in Books (See Top 100 in Books)
  • #46 in Books > Cookbooks, Food & Wine > Drinks & Beverages > Wine > Collecting

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Everything you want to know and more: The Oxford Companion to Food and The Oxford Companion to Wine 2-volume set review, December 25, 2008

By 

L. T. Beasimer "www.LBphoto.net" (Dallas, TX) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

Amazon Verified Purchase

This review is from: The Oxford Companion to Food and The Oxford Companion to Wine Set: 2-volume set (Hardcover)

I purchased this set as a Gold Box Deal for a great price. As a Chef, I enjoy cookbooks and culinary reference books. When I saw the James Beard Foundation recommendation, I knew this had to be a quality purchase. Now that I have had a chance to look through the pages, I am glad I snagged this deal.

Each volume is formatted the same way, and reminds me of the Larousse Gastronomique. These are basically culinary encyclopedias including types of food/wine, history, regions, and terminology. However unlike the Larousse Gastronomique there are no recipes.

In an age where books are being digitized, I can see where this set may benefit from a digital format. However, the terms are listed alphabetically so finding a subject is pretty simple. The content is written in an easy to read manner. Each entry provides interesting details, and is in-depth where it should. The amount of knowledge between the covers exceeds my expectations.

If you are a culinary student, a professional, or just a foodie, this set has something to offer. The amount of knowledge in this set is from trusted sources and recommended by many in the culinary field. They may seem expensive, but for anyone that will use them it is well worth the expense.

PROS:
Easy to read
Full of details

CONS:
None I can think of

2 of 2 people found the following review helpful:

5.0 out of 5 stars A Reference Book which F&B Attendent Must Have, December 12, 2009

By 

Mak Weng Ian "MaGnUm" (Macau, China) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Oxford Companion to Food and The Oxford Companion to Wine Set: 2-volume set (Hardcover)

I'm working in the F&B industry and find these books very useful to me.

I can always refer to the book for every termination that I dont know. They are written in detail and in depth and easy to understand. and it is very user friendly since i just check the word that I dont know in alphebetic order.

I have bought 9 sets for my friends working in kitchen and restaurant and they find it useful too. I highly recommand you to buy!

7 of 12 people found the following review helpful:

5.0 out of 5 stars An amazing set of books for all wine lovers and foodies!, December 6, 2008

By 

Ms. Readsalot (Yorktown Heights, NY) - See all my reviews

This review is from: The Oxford Companion to Food and The Oxford Companion to Wine Set: 2-volume set (Hardcover)

These two books, written by two world renowned experts, have an amazing collection of information about all things wine and all things food. They are beautifully produced books and you can't go wrong at this price! Jancis Robinson has a fantastic amount of knowledge about wines, and no other book covers wine in this way. And the Companion to Food, which was originally written by Alan Davidson, is a true companion to pick up anytime you want to know the history of a spice, a fruit, anything you can think of. And it has character, it's written in a very entertaining way! Highly recommended.