The 25th Oxford Symposium on Food a Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan.Payne, A. G., Cassella#39;s Vegetarian Cookery: A Manual of Cheap and Wholesome Diet (London, B. A. Cassell aamp; Company, Ltd., 1891). ... Stanley-Wrench, Mollie, Hors Da#39;Oeuvres How to Make Them (London, Herbert Jenkins, Ltd., 1952).
|Title||:||Eggs in Cookery|
|Publisher||:||Oxford Symposium - 2007|