Eggs in Cookery
Eggs in Cookery
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  • ISBN-13: 9781903018545
  • ISBN: 1903018544
  • 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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