Proceedings of the Oxford Symposium on Food and Cookery 2005 Richard Hosking ... (Also published simultaneously as McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, London: Hodder SC Stoughton Ltd.).
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Language: en
Pages: 453
Pages: 453
The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Forty seven papers are contributed by authors from Britain and
Language: en
Pages:
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Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the
Language: en
Pages: 424
Pages: 424
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the
Language: en
Pages: 208
Pages: 208
Alan Snow is an award-winning children s book illustrator and designer who has worked on more than 160 books. His novel, Here Be Monsters (OUP, 2005), was made into an animated film, The Boxtrolls, which spent several weeks at the top of the UK box office in 2015. Fascinated with
Language: en
Pages: 112
Pages: 112
How to Raise a Loaf - All you need to become a master sourdough baker! How to raise a loaf and fall in love with sourdough is a new accessible guide to bread baking by amateur baker Roly Allen. Want to learn to bake bread without over-complicated recipes and pages