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Publisher: Prospect Books
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 & Central Europe, North & South America, the Middle East & Australia as well as China & Japan. This is the widest geographical distribution the Symposium has ever achieved.Hoskings, Richard is the author of 'Eggs in Cookery' with ISBN 9781903018545 and ISBN 1903018544.
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Pages are clean and are not marked by notes, highlighting or fold.
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All pages and the cover is intact. The spine may show signs of wear. Pages include notes and/or highlighting.
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All pages and the cover is intact. Pages include considerable notes in pen or highlighter, but the text is not obscured.
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