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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) Loot Price: R834
Discovery Miles 8 340
Eggs in Cookery - Proceedings of the Oxford Symposium on Food and Cookery 2006 (Paperback): Richard Hosking

Eggs in Cookery - Proceedings of the Oxford Symposium on Food and Cookery 2006 (Paperback)

Richard Hosking

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Loot Price R834 Discovery Miles 8 340 | Repayment Terms: R78 pm x 12*

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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.

General

Imprint: Prospect Books
Country of origin: United Kingdom
Release date: September 2007
First published: December 2007
Editors: Richard Hosking
Dimensions: 246 x 174 x 25mm (L x W x T)
Format: Paperback
Pages: 300
ISBN-13: 978-1-903018-54-5
Categories: Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with dairy products
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with dairy products
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LSN: 1-903018-54-4
Barcode: 9781903018545

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