Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006
Oxford Symposium, 2007 - Cooking - 336 pages
The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic.The 25th Oxford Symposium on Food & Cookery was on the subject of 'Eggs'. 140 symposiasts came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Alicia Rios American Apicius aswang baked balut black pepper boiled egg Book bread breakfast butter cake called cent century Century Eggs cheese chefs chicken eggs Chinese church cookbooks cooked egg cookery cream cuisine culinary culture custard custom deviled eggs duck eggs Easter eaten eating balut egg dishes egg recipes egg trees egg white egg yolks egg’s Encyclopédie English farm Filipinos fish eggs flavor flour French fresh garlic Gastronomy hard-boiled hard-cooked heat hens History Ibid ice-cream ingredients Irish Istria Italian Japan Japanese kitchen London meal meat menu milk Mishnah modern Molecular Gastronomy omelet oven pasta pastry patina pepper Petaluma Philippines poached egg pork poultry preparation Press raw eggs restaurant rice roasted Roman salt sauce sea urchin season served shell soufflé spaghetti alla carbonara spices spoon stuffed eggs sugar sweet symbolic Talmudic taste texture traditional turkey eggs vegetables verjuice vinegar women York