ISBN: 9781903018545 - eggs in cookery: proceedings from the oxford symposium on food and cookery 2006: proceedings of the oxford symposium on food and cookery 2006 (22 Ergebnisse)

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Paperback. Zustand: new. Paperback. 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. Discusses 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 3-4 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Paperback. Zustand: New.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,650grams, ISBN:9781903018545.

Zustand: New. pp. 336 10 Illus.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: new.

Paperback. Zustand: Brand New. 336 pages. 9.25x6.50x0.75 inches. In Stock.

Zustand: New. Editor(s): Hosking, Richard. Num Pages: 300 pages, 10 b&w illustrations. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 246 x 174 x 25. Weight in Grams: 590. . 2007. Paperback. . . . .

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New. pp. 336.

paperback. Zustand: New. 1st.

Paperback / softback. Zustand: New. New copy - Usually dispatched within 4 working days.

Zustand: New. pp. 336.

Zustand: New. Editor(s): Hosking, Richard. Num Pages: 300 pages, 10 b&w illustrations. BIC Classification: WBTR. Category: (G) General (US: Trade). Dimension: 246 x 174 x 25. Weight in Grams: 590. . 2007. Paperback. . . . . Books ship from the US and Ireland.

Taschenbuch. Zustand: Neu. Neuware - 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. …

Zustand: New. KlappentextrnrnThe 25th Oxford Symposium on Food &amp 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 Am.

Paperback. Zustand: new. Paperback. 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. Discusses 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Zustand: New.