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Eggs in Cookery: Proceedings from the Oxford Symposium on Food and Cookery 2006
Oxford Symposium (Author)
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Prospect Books (UK)
· Paperback
Eggs in Cookery: Proceedings from the Oxford Symposium on Food and Cookery 2006 - Oxford Symposium
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Synopsis "Eggs in Cookery: Proceedings from the Oxford Symposium on Food and Cookery 2006"
The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic.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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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