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Eggs In Cookery
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Eggs In Cookery - new book

ISBN: 9781903018545

ID: 10858374

The 25th Oxford Symposium on Food & Cookery was on the subject of 'Eggs'. 140 symposiasts 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. The 25th Oxford Symposium on Food & Cookery was on the subject of 'Eggs'. 140 symposiasts 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; and molecular gastronomy and eggs. Books, Food and Drink~~Cooking by Ingredient~~Cooking With Dairy Products, Eggs In Cookery~~Book~~9781903018545, , , , , , , , , ,

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Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 - Herausgeber: Hosking, Richard
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Herausgeber: Hosking, Richard:
Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 - Paperback

2006, ISBN: 9781903018545

[ED: Taschenbuch], [PU: PROSPECT BOOKS], 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. Versandfertig in 2-4 Wochen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, offene Rechnung (Vorkasse vorbehalten)

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Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 - Herausgeber: Hosking, Richard
book is out-of-stock
(*)
Herausgeber: Hosking, Richard:
Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 - Paperback

2006, ISBN: 9781903018545

[ED: Taschenbuch], [PU: PROSPECT BOOKS], 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. Versandfertig in über 4 Wochen, [SC: 0.00], Neuware, gewerbliches Angebot

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Eggs in Cookery - Richard Hosking
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Richard Hosking:
Eggs in Cookery - new book

ISBN: 9781903018545

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336 Seiten, 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., Cooking, Oxford Symposium

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Eggs in Cookery - Richard Hosking
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Richard Hosking:
Eggs in Cookery - Paperback

2007, ISBN: 9781903018545

ID: 8041527

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Details of the book
Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006
Author:

Herausgeber: Hosking, Richard

Title:

Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006

ISBN:

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.

Details of the book - Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006


EAN (ISBN-13): 9781903018545
ISBN (ISBN-10): 1903018544
Paperback
Publishing year: 2007
Publisher: Prospect Books
336 Pages
Weight: 0,590 kg
Language: eng/Englisch

Book in our database since 01.11.2007 13:03:54
Book found last time on 12.07.2017 14:04:41
ISBN/EAN: 9781903018545

ISBN - alternate spelling:
1-903018-54-4, 978-1-903018-54-5


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