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Eggs In Cookery
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Eggs In Cookery - neues Buch

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 - Taschenbuch

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: 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 - Taschenbuch

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

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

2006, ISBN: 1903018544

[SR: 2906000], Paperback, [EAN: 9781903018545], Prospect Books, Prospect Books, Book, [PU: Prospect Books], Prospect Books, 1039850, Cheese & Dairy, 271046, Meals & Menus, 66, Food & Drink, 1025612, Subjects, 266239, Books, 1039848, Meat, Poultry & Game, 271046, Meals & Menus, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books

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Eggs in Cookery - Richard Hosking
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Eggs in Cookery - neues Buch

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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: Proceedings of the Oxford Symposium on Food and Cookery 2006
Autor:

Herausgeber: Hosking, Richard

Titel:

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

ISBN-Nummer:

1903018544

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.

Detailangaben zum Buch - Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006


EAN (ISBN-13): 9781903018545
ISBN (ISBN-10): 1903018544
Taschenbuch
Erscheinungsjahr: 2007
Herausgeber: Prospect Books
336 Seiten
Gewicht: 0,590 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 01.11.2007 13:03:54
Buch zuletzt gefunden am 04.11.2016 02:24:06
ISBN/EAN: 1903018544

ISBN - alternative Schreibweisen:
1-903018-54-4, 978-1-903018-54-5

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