Eggs in cookery : proceedings of the Oxford Symposium of Food and Cookery 2006 / edited by Richard Hosking.

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TextPublisher: Totnes : Prospect Books, 2007Description: 336 pages : illustrations ; 25 cmContent type:

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Holdings
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

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Previous	641.673 MOZ Mozzarella : inventive recipes from leading chefs with buffalo mozzarella /	641.673 PHI Finest recipe collection.	641.67358 GAY A passion for cheese : more than 130 innovative ways to cook with cheese /	641.675 OXF Eggs in cookery : proceedings of the Oxford Symposium of Food and Cookery 2006 /	641.675 SIM The good egg : more than 200 fresh approaches from soup to dessert /	641.69 CRI The wildfoods cookbook /	641.69 GO Go wild! : Monteith's wild foods cookbook /	Next

Includes bibliographical references.

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