Whether your tastes run to foie gras or french fries, this tasty compilation of the wise, the weird, and the faintly absurd will soon have you asking for more. An essential ingredient in any kitchen, The Cook’s Companion is stuffed with food facts, fiction, science, history, and trivia. With a measure of browsing, you will learn who invented the tin can, what an arachibutyrophobiac might be afraid of, why cannibals consider the French to be more delicious than Spaniards, what to do when your soufflé won’t rise, and why rhubarb can be dangerous. It is a well-stocked refrigerator for the mind, ready for leisurely feasting or a quick midnight snack.
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From the Publisher:
Ever wonder what happens to the 36,000 tennis balls used at the annual Wimbledon championships? Or what was on the menu at Henry IV’s coronation? Would you like to know how to master the Japanese art of packing a rucksack? Or how to say hello in 20 different languages? The delightfully eclectic, exceedingly collectable volumes in the Companion Series are bursting with useful trivia and quirky facts to amuse and amaze. Pleasingly designed, eminently browsable, downright addictive.
About the Author:
Jo Swinnerton is a freelance writer specialising in food and drink. She is based in London.
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- PublisherRobson Books
- Publication date2004
- ISBN 10 1861057725
- ISBN 13 9781861057723
- BindingHardcover
- Number of pages160
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