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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
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Eggs in Cookery - Proceedings of the Oxford Symposium on Food and Cookery 2006 (Paperback)
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Eggs in Cookery - Proceedings of the Oxford Symposium on Food and Cookery 2006 (Paperback)
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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.
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