Oxford Symposium on Food & Cookery, 1986: The Cooking Medium : Proceedings
Oxford Symposium, 1987 - Cookery - 136 pages
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
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14th century adulteration Alicia Rios almond milk animal fats baking boiling bread brouet browned cake Cape Malays carbon atoms caul fat century Cheese chips chopped cocoa butter colour contains cookbook cooking fats cooking medium cooking methods cooking oils cream Crépinettes cuisine culinary deep frying diet dishes doodh double bond dough dripping eating eggs electric cooker English example fats and oils fatty acids ﬁgures ﬁnd ﬁrst ﬁsh ﬁve ﬂavour ﬂesh flour fried fruit fryer frying garlic grill heat inﬂuenced ingredients kitchen lard liqueur liquid liver lotus Malay margarine meat medieval Mediterranean mixture Moffet molecules mono-unsaturated mutton oils and fats olive oil oven pastry polyunsaturated preferred produced rapeseed oil reasons recipes reﬂects roast salads salt saturated fat sauce seed oil sesame sheep speciﬁc spices starch sugar sunﬂower sweet tail taste temperature texture thickening Tricity triglycerides unsaturated vegetable fats vegetable oils vinegar wine