kitchen and kitchen equipment including ovens, pots and pans, the myriad culinary devices which have been employed around the world in the course of three millennia, and weights and measures for kitchen use, are topics which it would be pertinent and pleasant to explore in this Companion. But no; they need, in the opinion of the present author, a separate volume, an ‘Oxford Companion to the Kitchen’.
In the meantime, reference may be made to: The Cook’s Room (1991, ed. Davidson); and The Cook’s Companion (1985, by Susan Campbell).
