Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006
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.
Avis des internautes - Rédiger un commentaire
Aucun commentaire n'a été trouvé aux emplacements habituels.
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