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Eggs in Cookery
- Proceedings of the Oxford Symposium on Food and Cookery 2006
Engelsk Paperback
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Eggs in Cookery
- Proceedings of the Oxford Symposium on Food and Cookery 2006
Engelsk Paperback

411 kr
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Om denne bog
The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates 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. Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Herve This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the souffle; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.
Product detaljer
Sprog:
Engelsk
Sider:
300
ISBN-13:
9781903018545
Indbinding:
Paperback
Udgave:
ISBN-10:
1903018544
Udg. Dato:
5 sep 2007
Længde:
0mm
Bredde:
174mm
Højde:
246mm
Forlag:
Prospect Books
Oplagsdato:
5 sep 2007
Forfatter(e):
Kategori sammenhænge