OP: The New York Times Food Encyclopedia
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A reference work, which—as might be expected from a book by a single author—is fairly idiosyncratic in its selections and filled with personal observations. It is reminiscent of Food by Waverley Root (1980) in that regard. The coverage is definitely quirky, and first person anecdotes appear in many of the entries. A book that is great fun to browse, and although much can be learned from it, it should not be considered for use as a reference source.
Our copy is a second printing, Very Good Plus, inclusive of the dust jacket.