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Eggs In Cookery
Livre non disponible
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Eggs In Cookery - nouveau livre

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 - Livres de poche

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
Livre non disponible
(*)
Herausgeber: Hosking, Richard:
Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 - Livres de poche

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 - nouveau livre

ISBN: 9781903018545

ID: cfP6jHmSLnMC

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
Livre non disponible
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Richard Hosking:
Eggs in Cookery - Livres de poche

2007, ISBN: 9781903018545

ID: 8041527

Softcover, Buch, [PU: Prospect Books]

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Détails sur le livre
Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006
Auteur:

Herausgeber: Hosking, Richard

Titre:

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.

Informations détaillées sur le livre - Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006


EAN (ISBN-13): 9781903018545
ISBN (ISBN-10): 1903018544
Livre de poche
Date de parution: 2007
Editeur: Prospect Books
336 Pages
Poids: 0,590 kg
Langue: eng/Englisch

Livre dans la base de données depuis 01.11.2007 13:03:54
Livre trouvé récemment le 12.07.2017 14:04:41
ISBN/EAN: 1903018544

ISBN - Autres types d'écriture:
1-903018-54-4, 978-1-903018-54-5


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