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

Name: Eggs in Cookery
Brand: Marion Boyars Publishers Ltd
SKU: 9781903018545
Price: 5400 KES
Availability: OutOfStock
ISBN: 9781903018545

Book Details

Format Paperback / softback

ISBN-10 1903018544

ISBN-13 9781903018545

Publisher Marion Boyars Publishers Ltd

Imprint Prospect Books

Country of Manufacture GB

Country of Publication GB

Publication Date Sep 1st, 2007

Print length 335 Pages

Weight 400 grams

Product Classification: Cookery / food by ingredient: egg, cheese and dairy products Cooking with dairy products

KSh 5,400.00

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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, 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.

Get Eggs in Cookery by Richard Hosking at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Marion Boyars Publishers Ltd and it has 335 pages.