Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012Mark McWilliams Contains essays presented at the 2012 Oxford Symposium on Food and Cookery |
Common terms and phrases
Anatolian Anónimo Arab Bake-Off baked baklava banquet baozi beef betel birds bog butter boiled börek bread broth buns cabbage called Central Asian century cheese chefs chicken Kiev Chinese cookbook Cookery cooking cuisine culinary cultural cured dinner dish dolma dough dried dumplings eaten eating eggs entremets filling fish flavour flour Flour/water/salt folded fried garlic yoghurt haggis ingredients Italian Italy Jewish kitchen knish Korean krepelach lasagna layers London ManDu mantı mantou meal medieval melted butter Minced meat/onion modern Mummy onions origins oven Oxford paan pasta pastel de Tentúgal pastry pel'meni pepper Pepys phyllo pierogi Pillsbury popular pork potatoes production recipe region restaurants rice roasted Russian salt sarma sauce sausage served shape skin slices soup spices ssam steamed sugar sweet taste technique Tentúgal torta al testo traditional Turkic Turkish Uyghur varenyky vegetables venison venison pasty wine wrapped and stuffed wrapped food wrapper yoghurt yufka Zhuge Liang