Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006
- ISBN-10
- 1903018544
- ISBN-13
- 9781903018545
- Category
- Cooking
- Pages
- 338
- Language
- English
- Published
- 2007
- Publisher
- Oxford Symposium
- Author
- Richard Hosking
Description
With chapters including Ovophilia in Renaissance Cuising, and Cackleberries and Henrfuit: A French Perspective, this is a treasure trove of articles on the place of the humble egg in cookery.
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