'The Penguin Companion To Food' is a hugely entertaining celebration of food in all its forms, written by one of the world's greatest food experts and with contributions from specialists across the globe.
It contains a feast of information on just about every foodstuff and on a multitude of dishes, from angel food cake to zabaglione; devotes over 120 major entries to national and regional cuisines past and present, including Roman diets and 'white trash' food; and explores such miscellaneous topics as culinary terms and cookery writers.
It is, in short, the best and most enjoyable gastronomic guide for both amateur and professional cooks - and for anyone anywhere who loves food.
