The Oxford University Press has published several encyclopedic style books on food and beverages. Their latest book, edited by award winning author and editor in chief Darra Goldstein, is The Oxford Companion to Sugar and Sweets. This stunning, beautifully organized book takes you in alphabetical order from a la mode to zuppa inglese, 800 pages later. An extensive appendix and index are included as well. Oxford's apt description of the book is: Most comprehensive reference work on the idea of the sweet ever published, with entries on all aspects of sweetness, including chemical, technical, social, cultural, and linguistic. Woody and I attended the Sugar and Sweets book launch at Jacques Torre's Chocolate location in lower Manhattan. I was proud to have contributed to the sections on two of my favorite subjects: sugar and pastry tools. It was great finally to meet editor Maxwell Sinsheimer in person and to congratulate my much esteemed colleague Dara Goldstein. The book's pub date was May 1st and has already been well received by the press. As well as being available in hardcover, it is also available on Kindle. The Oxford Companion to Sugar and Sweets
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