Eggs in cookery
Subtitle: proceedings of the Oxford Symposium of Food and Cookery 2006
By: edited by Richard Hosking.
Contributors: Hosking, Richard.
Publisher: Prospect Books
Published: 2007
Place of publication: Totnes, Devon
Language: eng
Number of pages: 336
ISBN-13: 9781903018545
Subjects: Cookery (Eggs) -- Congresses; Cookery (Eggs) -- History -- Congresses; Eggs -- Social aspects -- Congresses; Eggs -- History -- Congresses
Genres: Congresses.
Notes: Includes bibliographical references.