Articles related to "The Penguin Companion To Food"

The Penguin Companion to Food is an essential encyclopaedic reference to food for all who are interested in food, cooking or the culinary arts from around the world.

English cuisine is criticised despite a rich heritage and culture that compares with most culinary traditions. This classic extract will inspire both cook and gourmand.

With an ancient pedigree, soya beans are enjoying a modern make-over with renewed interest in novel sources of protein and cheap healthy foods.

A light -hearted look at one of the most versatile of traditional processed foods and how to enjoy them.

Mention grapefruit to some people and it sets their teeth on edge, but therein hides a hidden punch which could change the way some medicines are prescribed.

With so many varieties to choose from, where do you start? A closer look at these beautiful citrus fruits yields more than a glass or two of breakfast juice.

A vital food crop for 5000 years, these seasonal treats deserve closer attention as a high energy snack, with plenty of fibre and sugar in every bite.

We tend to think of lemons rather than limes, yet both have a unique history and share similar uses around the kitchen. Their essence is a gift from the ancient world.

Like Elizabeth David, Julia Child popularised French food across the English speaking world. Many cooks have used Mastering the Art of French Cooking as their bible.

In credit-crunch terms, you could do worse than to turn the clock back and enjoy a simple and robust diet. These ingredients will set you up for the day, and taste great!

Botanically known as "false fruits", their taste & nutritional content is quite the reverse. With widespread availability, they are a must for Summer.

The secrets of a good curry and how to design your own!

Forget the tin opener, this tropical gem is best eaten fresh. Nutritionally rich and hiding a wealth of healing compounds, it deserves a closer look.

Our palates recognise them as salad vegetables and vine fruits - served hot or cold. Their impressive nutritional profile deserves closer inspection.

Who invented the sandwich and when remains a matter for debate - but how do you define this versatile food? Take a closer look at what lies between the layers.

The latest research suggests we should spare the knife and save the carrot if we want to benefit from everything this root vegetable has to offer.

They may be small and roll off the fork too easily, but they pack a punch if you can pick & eat them within a few hours. A palatable legume with an interesting pedigree.

Our dependency on a decent cup of coffee goes back many years, so what is the background science behind this ancient shrub and can you have too much of a good thing?

Rice feeds at least half the planet, but it is perceived in different ways as a food.The many types of rice are a challenge to the working chef and the palate.