A Basic Encyclopaedia of Food
No. of pages 24
Published: 2000
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"A Basic Encyclopaedia of Food" by Esther Davies is an informative and comprehensive guide that explores various aspects of food, covering its history, cultural significance, nutritional value, and culinary techniques. The book delves into different ingredients, cooking methods, and global cuisines, offering readers valuable insights and practical knowledge. Through engaging entries and vivid illustrations, it serves as a valuable resource for both novice cooks and seasoned food enthusiasts. Whether seeking to understand the origins of a dish or discover new recipes, readers will find a wealth of information that celebrates the diverse world of food. [Generated by language model - please report any problems].
This book is part of a book series called Science And Literacy .
There are 24 pages in this book. This book was published in 2000 by Neate Publishing Ltd .
This book is in the following series:
