The Oxford Companion to Food and the Oxford Companion to Wine Set

The Oxford Companion to Food and the Oxford Companion to Wine Set

Hardback

By (author) Alan Davidson, Edited by Janis Robinson

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  • Publisher: Oxford University Press Inc
  • Format: Hardback | 1747 pages
  • Dimensions: 231mm x 287mm x 94mm | 5,693g
  • Publication date: 19 December 2008
  • Publication City/Country: New York
  • ISBN 10: 0195372123
  • ISBN 13: 9780195372120
  • Edition: 2
  • Sales rank: 478,063

Product description

These award-wining, classic guides are the perfect for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine."--Wine Spectator, "Top 100" issue. "A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower"--Gourmet

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Review quote

Without question the most useful wine book ever published." --Mike Steinberger, Slate.com (on The Oxford Companion to Wine)"Serious wine geeks know that 'the bible' for the past decade or so has been Jancis Robinson's The Oxford Companion To Wine. The third edition...is impeccably researched and full of well-known facts as well as interesting trivia."--Wine Enthusiast (on The Oxford Companion to Wine)"This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine."--Wine Spectator, "Top 100" issue (on The Oxford Companion to Wine)"It's hard to come up with a wine question that you won't find answered here... My advice is simple. Buy it. Now. You'll be glad you did."--Wineloverspage.com (on The Oxford Companion to Wine)"An invaluable resource for serious wine drinkers who never quench their thirst for learning about varietals, appellations, wine history, and vineyards."--Business Week (on The Oxford Companion to Wine)"It's as addictive as the Internet."--Tara Q. Thomas, Wine & Spirits (on The Oxford Companion to Wine)"The third edition of The Oxford Companion to Wine, edited by Jancis Robinson, is the one essential book for any wine-lover... the book is a necessity for those in the wine business, and it offers highly pleasurable browsing for anybody who is remotely curious about why wine is so compelling."--Eric Asimov, The New York Times (on The Oxford Companion to Wine)"It's a valuable reference book and great fun just to pick up and read."--Ben Giliberti, The Washington Post (on The Oxford Companion to Wine)"Unquestionably the world's most comprehensive wine resource... Best of all, this isn't a dry encyclopedia... employs a witty insider's tone."--Town & Country (on The Oxford Companion to Wine)Named one of "20 Essential Books to Build Your Culinary Library" by the James Beard Foundation (on The Oxford Companion to Wine)"No serious foodie should be without a serious food reference book. Unlike the similar Larousse Gastronomique, the Oxford text is approachable and lacks the sometimes overwhelming French bias of the former. This is great for deciphering the increasingly international American palate."--AssociatedPress (on The Oxford Companion to Food)"A valuable addition to the knowledge-seeking epicure's library."--Chicago Tribune (on The Oxford Companion to Food).."one of the best basic culinary reference books available."--Library Journal (on The Oxford Companion to Food)"One of the most honored reference works ever about food, expanded and updated in keeping with the boom in food studies."--Philadelphia Inquirer (on The Oxford Companion to Food)"An erudite companion, to be sure, but one that brims with good cheer...Tom Jaine attacks the subject with brio... Like the best encyclopedias, these Companions lead readers from the commonplace into the great mysteries of their subjects. Whether you like a little Siberian moss with your Dom Perignon, or a meatball with your Muscat, there's more than enough here to satisfy even the most fastidious tastes."--Kirkus Reviews (on The Oxford Companion to Food)"A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower"--Gourmet (on The Oxford Companion to Food)"It is a grand book for anyone who enjoys the lore of food."--Greenwich Times (on The Oxford Companion to Food)"What Samuel Johnson's 18th-century dictionary was to the English language the late Alan Davidson's Oxford Companion to Food is to present-day gastronomy-- a far-reaching, erudite, and occasionally idiosyncratic guide covering more of its subject than anything published before... It's all here, everything from ancient food history to modern national cuisines."--The Wall Street Journal