Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012Mark McWilliams Contains essays presented at the 2012 Oxford Symposium on Food and Cookery |
Common terms and phrases
al-Warraq Anónimo Arabic Asian Bake-Off baked baklava banquet baozi beef birds bog butter boiled börek bread broth cabbage cake called century cheese chefs chicken Chinese cookbook Cookery cooking cream culinary cultural cured deep-fried dish dolma dough dried dumplings eaten eggs entremets feast filling fish flavour flour fried haggis ingredients Istanbul Italian Italy Jewish kitchen knish Korean Korean cuisine krepelach lasagna layers London mahshi ManDu mantı mantou meal meat medieval minced modern Modernist cuisine Nasrallah nuts O’Laverty onions origins oven Oxford paan pasta pastel pastry pel'meni pepper Pepys Perugia phyllo pierogi Pillsbury placed popular pork potatoes recipe region restaurants rice roasted rolled Russian salt sauce sausage served shape sheets Siberian skin slices soup spices ssam steamed SunDae sweet taste Tentúgal thin torta torta al testo traditional Tteok Turkic Turkish Umbrian varenyky vegetables venison word wrapped and stuffed wrapped food wrapper Wusla Year’s yufka