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If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk --This text refers to an out of print or unavailable edition of this title.
Folks. Listen. There should be NO versions of this lovely book left at any of the used book prices. More later on the use/contents but the condition was excellent. Read morePublished 10 months ago by DukeofURL
Davidson's opus, 25 years in the making, now in a digital format. Hell yes.Published 11 months ago by TMGastronaut
This is a wonderful reference book: it's reliable. witty, and full of surprising information. I dare anyone to close the book after looking up just one item.Published 23 months ago by Lancelot de Casteau
Filled with factoids about any food you might care to know about, this book fulfills the "need to know" side of me with the tactile pleasure of holding a weighty tome in my... Read morePublished on October 29, 2013 by B. Lewandowski
For someone looking to increase their knowledge past being a novice this is a good choice, if you find yourself lost about usage of langauge in a recipe you'll find answers here.Published on June 22, 2013 by P. Karen Brierley
trustable book with enough topics. prefer fotos in topics not picture. i recomand this to profetionals and food lovers also!Published on March 28, 2013 by Damopoulos Ioannis
This is the ultimate guide for foodies -- nearly 900 pages of reference to all things edible (and some not). Read morePublished on December 2, 2012 by Anne Papina