chef tested hard to find and unusual products

Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999, to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Updated and fully revised to keep up with this rapidly changing subject, The Oxford Companion to Food, Second Edition is a book that all food lovers will savor and enjoy.

Hailed by Wine Enthusiast as “the preeminent basic resource for wine lovers”, Master of Wine Jancis Robinson has improved upon a classic with a 3rd edition of The Oxford Companion to Wine. After seven years, Robinson has completely revised the legendary tome with almost 400 new entries to present the latest developments in the fast-moving and increasingly popular wine scene. Exhaustively updated and supremely comprehensive, The Oxford Companion to Wine is a “required reference for anyone who is serious about wine,” says The New York Times.

The Oxford Companion to Food
October 2006 • 0-19-280681-5 • $65.00

The Oxford Companion to Wine
October 2006 • 0-19-860990-6 • $65.00

Available wherever fine books are sold.




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