The Cook's Companion

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Pavilion Books, 2004 - Cooking - 158 pages
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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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About the author (2004)

Jo Swinnerton is a freelance writer and editor of several books in The Companion series. She has lived in London for 16 years, and has lived or worked in virtually every part of the city.

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