Second edition of this international bestseller, which won prizes and accolades around the world when first published in 1999
Alan Davidson famously wrote 80 per cent of the Companion, which was acclaimed for its wit as well as its contents; the second edition retains almost every word Alan Davidson wrote, and takes care that new contributions continue in the same style
New edition ensures that the Companion maintains its place at the forefront of an exciting new field
Includes more than 70 new entries - on topics such as doggy bags, elephant, food in space, globalization, potluck, and television and food
New entries written by some of the foremost contemporary food writers, including Rachel Lauden, Harold McGee, and Bee Wilson
Hundreds of entries - from artichoke to wild rice - updated to take account of recent developments and changing food fashions
Major bibliography now brought right up to date
Almost 200 beautiful line drawings - now enhanced by a two-colour text design
The Author
Alan Davidson - Distinguished author and publisher. World's best known writers on fish and fish cookery.
Tom Jaine - Independent writer and publisher, specializing in food and food history. Author of numerous books, including Cooking in the Country , Making Bread at Home , and Traditional Country House Cooking.
Jane Davidson - Alan Davidson's widow, and assisted him in his work. Written many reviews of food books for Petits Propos Culinaires.
Helen Saberi - Alan Davidson's personal assistant, and worked very closely with him on the first edition of the Companion. Co-author with Alan Davidson of Trifle and The Wilder Shores of Gastronomy
