Cooks & Other People: Proceedings of the Oxford Symposium on Food and Cookery, 1995
Harlan Walker
|
Other editions - View all
Common terms and phrases
AGA cooker Agnes Akabori Alexander's Apicius Archestratus Áron Tamási Athenaeus baking banquets Bar Ebraya became béchamel sauce beef boiled bread Brunsvigae butter cakes Calvin Carême century cheese chef Chez Panisse chicken coffee College cook cookbook cookery book cream cuisine culinary Dalén Digby dinner dishes drink eating edition eggs Eliza Acton English Erddig Errington extract famous fish flavour Forme of Cury French fruit gastronomic Gourmet Greek haute cuisine heat household Hungarian Hungarian cuisine iemoto included ingredients Japanese Japanese Cuisine John Katei kitchen Lanark Blue Liebig listeria living London Marshall's Martha Stewart meal meat medieval menu Minekichi Mithaikos mutton nutrition onions oven Oxford painting Panisse Paris pastry Platina pork potatoes prepared published restaurant roast ryôri salt sauce served shearers silphium soup spices stove sugar taste Theophrastus traditional Transylvania Transylvanian Tselementes vegetables Velázquez Western wine woman women writing young