Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006

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  • 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, Hervé 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 soufflé; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.
  • Author:
    Richard Hosking
    Binding:
    Paperback
    Dewey Decimal Number:
    641.675
    EAN:
    9781903018545
    ISBN:
    1903018544
    Label:
    Prospect Books (UK)
    Languages:
    English
    List Price:
    $60.00
    Manufacturer:
    Prospect Books (UK)
    Number Of Items:
    1
    Number Of Pages:
    300
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-11-30
    Publisher:
    Prospect Books (UK)
    Studio:
    Prospect Books (UK)
    Title:
    Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006
    Creator:
    Richard Hosking

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