Name: Herbs & Spices: Proceedings of the Oxford Symposium on Food and Cookery 2020 (en Inglés)
Price: 46.19 USD
Availability: InStock
Author: McWilliams, Mark
ISBN: 9781909248724

portada Herbs & Spices: Proceedings of the Oxford Symposium on Food and Cookery 2020 (en Inglés)

Formato

Libro Físico

Editorial

Prospect Books (UK)

Autor

McWilliams, Mark

Año

2021

Idioma

Inglés

N° páginas

397

Encuadernación

Tapa Blanda

Dimensiones

23.9 x 16.8 x 2.8 cm

Peso

0.73 kg.

ISBN13

9781909248724

Categorías

Estados unidos de américa
Cocinas nacional y regional
Jardinería: guías de plantas y cultivo

Herbs & Spices: Proceedings of the Oxford Symposium on Food and Cookery 2020 (en Inglés)

Mcwilliams, Mark (Autor) · Prospect Books (UK) · Tapa Blanda

Libro Físico

$ 46.19

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Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Herbs & Spices: Proceedings of the Oxford Symposium on Food and Cookery 2020 (en Inglés)"

Herbs and Spices (Oxford Symposium 2020) was the first gathering to happen entirely online, as the V\-Symp came to be known. We managed to cook a meal together with Sri Owen\x27s turmeric lamb curry, a memorable achievement for all. We heard about making curry with the spice known as stone\-flower, Parmotrema perlatum, a dried lichen fungus. Yes, it was a shame not to touch and smell it, but you can read about its cooking (steamed, fried, you name it) in Priya Mani\x27s paper. You will discover that in medieval cooking, saffron was used more often than green herbs, for colour of course, but also for that subtle flavour that makes basic food interesting. All kinds of peppers, saffrons, galangal, similar to Thai ginger get a very thorough airing. Fascinating reading, and of course, these papers record the warm and welcoming group that felt like all were taking part in the Symposium, even though St Catherine\x27s College was far away.