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Those interested in food and its history will welcome the republication of the great food writer Alan Davidson's first book. Worthwhile for its authentic recipes, this book is also significant as a catalog of the many fish included, which were caught in Laos when Davidson was British Ambassador there. A drawing and a description of the natural history and fishing techniques used for each fish are included. The original 1975 edition was published by Charles E. Tuttle. Davidson (d.2003) went on to write the Oxford Companion to Food . Distributed in the US by the David Brown Book Co. Annotation c2004 Book News, Inc., Portland, OR (booknews.com)
作者簡介
Alan Davidson was born in Northern Ireland in 1924. In the British Navy in the war he served in the North Atlantic as well as in the Mediterranean and Pacific. Later he travelled the world in the diplomatic service. Alan is the author of the Oxford Companion to Food, a major reference work that he took 21 years to complete and that has been an international bestseller. He has also written a number of other books including Mediterranean Seafood, Seafood of South-East Asia, Fish and Fish Dishes of Laos, On Fasting and Feasting, Seafood and Fruit.
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