This is the second feature article about the Great Food series from Penguin Books. This article reviews books by Claudia Roden, Dr A.W. Chase, Alexis Soyer and Colonel Wyvern. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts.
Books in the category: encyclopedias/dictionaries
Penguin Books has released a set of 20 books of writings by authors who penned their food wisdom anywhere between 400 and 20 years ago. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts. Part 1 features reviews of books by Alexandre Dumas, Samuel Pepys, Pellegrino Artusi and Alice B. Toklas.
An enjoyable book containing an impressive range of information about common and exotic ingredients, including many pictures and nutritional information. It’s suitable for people who already know a bit about ingredients, although the organisation of the book can be quite frustrating. For beginners, this would only be suitable for US readers, with some reservations.
The most renowned encyclopedia of food, the Larousse Gastronomique, has just appeared in its fourth English edition. Attractively presented with a bronze cover and black slipcase, it’s the latest in a series of impressive, fascinating and somewhat quirky editions in both French and English. Each edition is a translation and adaptation of a preceding French edition, and the fifth French edition was published almost exactly two years ago, in mid-October 2007. This feature provides an overview of the various editions and some of the interesting issues and changes over the years.
The Seafood Handbook is a well-illustrated and easy-to-read guide of 210 species of seafood in North America, and is a great resource for buyers of seafood, or even your everyday seafood fanatic. However, parts of the introductory chapters, “crash courses” in the seafood industry and seafood handling, are poorly written and seem to evade issues that people who are serious about the seafood business should care about.