Eggs in cookery : proceedings of the Oxford Symposium of Food and Cookery 2006 / edited by Richard Hosking.
Material type: TextPublisher: Totnes : Prospect Books, 2007Description: 336 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 1903018544
- 9781903018545
- 641.675 22
- TX745 .O944 2006
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.675 OXF (Browse shelf(Opens below)) | 1 | Available | A401765B |
Includes bibliographical references.
Machine converted from AACR2 source record.
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