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
wherever fine books are sold.