Oxford Symposium on Food & Cookery, 1986: The Cooking Medium : ProceedingsTom Jaine The papers are mainly devoted to fats and oils, although other cooking mediums are explored. |
Other editions - View all
Common terms and phrases
14th century adulteration Alicia Rios almond milk animal fats baking boiling bread brouet browned cake Cape Malays carbon atoms caul fat century Cheese Chinese 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 extra virgin fats and oils fatty acids flavour flour fried fruit fryer frying garlic grill Healths Improvement heat ingredients kitchen lard leeyeh liqueur liquid liver lotus Malay margarine meat medieval Mediterranean Menagier mixture Moffet molecules mono-unsaturated mutton oils and fats olive oil oven pastry polyunsaturated preferred produced rapeseed oil reasons recipes roast Sacchi salads salt saturated fat sauce seed oil sesame sheep solid spices starch sugar sweet tail Taillevent taste temperature texture thickening Tricity triglycerides unsaturated vegetable fats vegetable oils vinegar wine