The Penguin Companion to FoodPenguin Books, 2002 - 1072 sivua From cassoulet to sonofabitch stew, this lavishly illustrated book is packed with more than 2,600 entries on every type of food from around the world. Renowned food expert Davidson gathers input from 50 specialists on food preservation, regional cuisines, and even edibles from Antarctica. Line art throughout. |
Muita painoksia - Näytä kaikki
Yleiset termit ja lausekkeet
19th century acid Africa almonds America Apicius apple Arab Asia baked barley beans beef biscuits boiled börek bread Britain brown butter cakes called cardamom cassava cheese chickpea Chinese chocolate coconut colour cooked cookery cookery books coriander countries cream cuisine culinary cultivated cumin dessert dishes dough dried dumplings eaten eating edible eggs Eliza Acton Elizabeth David English enzymes Europe European example fish flavour flesh flour flowers France French fresh fried fruit garlic garum genus green Hannah Glasse herbs important Indian ingredients Jane Grigson juice known maize Marian McNeill meal meaning meat milk mixture nuts onion origin pastry pepper plant popular pork potato protein pudding recipes region rice roasted salad salt sauce sausages seeds served shape slices sometimes soup species spices stew sugar sweet syrup taste term texture tree usually varieties vegetables wheat wild yeast yoghurt