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Schott's Food and Drink Miscellany Hardcover – Bargain Price, August 21, 2004
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From Publishers Weekly
By now, readers may have finally gotten around to reading every last drop of trivia in last year's oddball bestseller (here and in the U.K.), Schott's Original Miscellany. Just in time, the London "miscellanist" returns, bestowing upon hungry readers every random thing they've ever wondered about the culinary arts and then some. It's just as addictive and enlightening as the first book, as Schott uses his signature objectivity to relay such obscure facts as "The Romans developed a taste for the edible dormouse (Myoxus glis), which they fattened in special cages (gliraria) before stuffing and roasting." Servants' wages, rates of digestion, blessings for wine and bread, dining times for monks, cognac nomenclature, Laotian cooking measures, ways to ask for the bill in 22 languages, microbial count in raw meat, Latin names for herbs—Schott addresses all these subjects and more, hopping between completely useless (though always fascinating) information and eminently practical tidbits. The "Some slang for drunkenness" entry (which lists, among other terms, "got a crumb in his beard," "wankered" and "sniffed the barmaid's apron") makes the book a wise choice for placement on the coffee table, while the "Measuring spaghetti" diagram suggests it is an indispensable kitchen reference.
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I know that it's really tough to pick out a cookbook for a friend who's really into cooking. This is a wonderful (and inexpensive) alternative that's sure to make someone smile.
Oh, and I used it as a reference to write a song with my band called, Faulk the English Rye where I used 46 synonyms for drunk from the book.
Youtube Three Pints Shy Faulk the English Rye and you'll see it.
Great fun to read, it would be a hit with anyone who loves to cook, is a fan of meals or drinks with gusto.