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. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

The delicious dishes described in the latest cookbook from Chez Panisse founder Waters, such as a four-ingredient Soda Bread and Cauliflower Salad with Olives and Capers, are simple indeed, though the book's structure is complex, if intuitive. After a useful discussion of ingredients and equipment come chapters on techniques, such as making broth and soup. Each of these includes three or four recipes that rely on the technique described, which can lead to repetition (still preferable to a lack of guidance): a chapter on roasting contains two pages of instructions on roasting a chicken (including a hint to salt it a day in advance for juicy results), followed by a recipe for Roast Chicken that is simply an abbreviated version of those two pages. The final third of the book divides many more recipes traditionally into salads, pasta and so forth. Waters taps an almost endless supply of ideas for appealing and fresh yet low-stress dishes: Zucchini Ragout with Bacon and Tomato, Onion Custard Pie, Chocolate Crackle Cookies with almonds and a little brandy. Whether explaining why salting food properly is key or describing the steps to creating the ideal Grilled Cheese Sandwich, she continues to prove herself one of our best modern-day food writers.

如果您是忙碌的上班族或很有健康概念的“新烹调主义者”，那么，一定要好好使用电饭锅蒸出好菜，加上新式的高压锅炖上一锅好肉，因为这个想法特别设计了20道电饭锅菜和20道高压锅菜，让您能轻松用电饭锅及高压锅，立即成为“办桌”高手，当然，我们也为您特别找出许多好用的电饭锅及高压锅配件，让做菜也可以是一种美好的享受。

《小家盛宴做了就忘:500式家常美味菜谱》500个菜谱，500个轻松愉快的过程。 没有烦人的数字计量，因为生活从不以克来计算。 快乐的文字叙述，自由的做菜享受。 简洁实用的设计风格，一如你想要的生活。 做菜老手亲手验证，美食老饕亲口鉴定! 你做成什么，都没关系，只要品尝的人欣赏。 一本好礼物——送给你的朋友，找个理由去蹭饭!

这本充满忠告和提示的书会引导你应对每天因低糖食品计划而面临的挑战，这本书提出的是任何人都能够终生奉行的简单而直接的健康计划。按照阿特金斯的计划生活你会发现保持合适的体重和健康是件如此容易并且可以完成得很圆满的事！ 本书是为以下读者写的： 你已经减轻了体重并想继续保持； 你减轻了体重但发现体重又开始反弹； 你想提预防肥胖； 你想帮助家人养成有益于健康并保持体重的饮食习惯； 你有肥胖、血糖不平衡或心血管病的遗传倾向； 你经常见吃完饭就有饥饿感，并伴有精力下降、精神不集中或易怒、头痛等症状； 你患有2型糖尿病或出现了早期糖尿病的症状； 你是患多囊卵综合征的妇女。

A pocket compendium of food wisdom-from the author of The Omnivore's Dilemma and In Defense of Food Michael Pollan, our nation's most trusted resource for food-related issues, offers this indispensible guide for anyone concerned about health and food. Simple, sensible, and easy to use, Food Rules is a set of memorable rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. Whether at the supermarket or an all-you-can-eat-buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat.