Books : Food & Drink

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Books : Food & Drink

• Mums Know Best: The Hairy Bikers' Family Cookbook

  Dave Myers, Si King

  
  
   

• Hamlyn All Colour 200 Slow Cooker Recipes (Hamlyn All Colour Cookbooks)

  Hamlyn

  
  
   

• 101 One-pot Dishes: Tried-and-tested Recipes (Good Food 101)

  B.B.C. "Good Food Magazine"

  
  
   

• The Hummingbird Bakery Cookbook

  Tarek Malouf

  
  
   

• The Secret Ingredient: Delicious, Easy Recipes Which Might Just Save Your Life

  Sally Bee

  
  
   

• Miss Dahl's Voluptuous Delights

  Sophie Dahl

  
  
   

• Ching's Chinese Food in Minutes

  Ching-He Huang

  
  
   

• The Italian Diet

  Gino D'Acampo

  
  
   

• Annabel Karmel's New Complete Baby and Toddler Meal Planner

  Annabel Karmel

  
  
   

• The "Masterchef" Cookbook

  DK

  
  
   

• Mexican Food Made Simple

  Thomasina Miers

  
  
   

• 101 Meals for Two: Tried-and-tested Recipes (Good Food 101)

  B.B.C. "Good Food Magazine"

  
  
   

• Ottolenghi: The Cookbook

  Yotam Ottolenghi, Sami Tamimi

  
  
   

• The End of Overeating: Taking Control of Our Insatiable Appetite

  David Kessler

  
  
   

• Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours

  Jamie Oliver

  
  
   

• Mastering the Art of French Cooking

  Julia Child, Simone Beck, Louisette Bertholle

  
  
   

• Cupcakes From the Primrose Bakery

  Martha Swift, Lisa Thomas

  
  
   

• Good Food, 101 Cakes and Bakes

  BBC Worldwide

  
  
   

• Home Cooking

  Rachel Allen

  
  
   

• The Oxford Companion to Food (Oxford Companions)

  Alan Davidson

  
  Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. 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 (no relation) contributes approximately 80% of the 2,650 entries, thereby guaranteeing high levels of erudition, readability and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics BSE and GM foods, for example.

  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' 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