Title
The Oxford Companion To Food
Delivery time: 8-12 business days (International)
Twenty Years In The Making, Here Is The Longawaited Magnum Opus From One Of The World'S Great Authorities On The History And Use Of Food. This Companion Is Packed With 2,650 Delightfully Written Az Entriesincluding 39 Feature Articles On Staple Foodsthe Vast Majority Penned By The Renowned Alan Davidson, With Additional Articles By Over Fifty Specialists From As Far Afield As The Philippines, Norway, And Australia.The Coverage Is Spectacular, With The Most Wideranging Treatment Ever Of Foods And Food Products And How To Use Them. Indeed, The Companion Covers Everythingplant Products, Meats, Birds And Eggs, Dairy Products, Nuts, Fish And All Seafoods, Plant Foods, Cereals, And Exotic Foods. Davidson Examines Famous Dishes From Around The Worldfrom Cassoulet, Croquemonsieur, And Couscous, To Spam, Sherbet, And Sonofabitch Stew. There Are Over 140 Entries On National And Regional Cuisines (Cajun Cooking, Pennsylvania Dutch). Even Antarctica Is Included In This Unique Panorama. Other Subjects Covered In Depth Include Food Preservation, Culinary Terms And Techniques, Food Science And Diet, Cookbooks And Their Authors, And The Role Of Food In Culture And Religion. The Book Is Enhanced By Some 180 Exquisite Illustrations Of Foods By Laotian Artist Soun Vannithone, 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, Ambarella, Baobab) Found Side By Side.Here Then Is A True Cornucopia, Offering All The Flavors, Styles, And Staples Of The World, Past And Present, From Classical Greek And Roman Cookery To Modern Australian And Hawaiian Cuisines. Food Historians, Food Scientists, Food Writers, Chefs, Restaurateurs, Amateur Cooks, And Everyone With A Serious Interest In Cookingand Eatingwill Feast On This Authoritative Reference On Food.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is 'The Oxford Companion to Food' about? A: 'The Oxford Companion to Food' is an authoritative reference book that explores the history and use of food, featuring over 2,650 A-Z entries and articles by noted food experts, including Alan Davidson.
- Q: Who is the author of this book? A: The book is authored by Alan Davidson, a renowned authority on food history with contributions from over fifty specialists.
- Q: How many pages does 'The Oxford Companion to Food' have? A: 'The Oxford Companion to Food' contains 908 pages of detailed content on various food topics.
- Q: What type of binding does this book have? A: The book is available in hardcover binding, making it durable for frequent use.
- Q: Is 'The Oxford Companion to Food' suitable for chefs and food enthusiasts? A: Yes, this book is ideal for chefs, food writers, historians, and anyone with a serious interest in cooking and food culture.
- Q: What kind of illustrations are included in the book? A: The book features approximately 180 exquisite illustrations of various foods created by Laotian artist Soun Vannithone.
- Q: When was 'The Oxford Companion to Food' published? A: 'The Oxford Companion to Food' was published on December 2, 1999.
- Q: Can this book be used as a reference for culinary terms and techniques? A: Yes, the book includes in-depth coverage of culinary terms, techniques, food science, and the role of food in culture and religion.
- Q: Is 'The Oxford Companion to Food' a good resource for learning about international cuisines? A: Absolutely, the book covers national and regional cuisines from around the world, providing insights into various culinary traditions.
- Q: What condition is 'The Oxford Companion to Food' available in? A: The book is available in new condition, ensuring that buyers receive a pristine copy.