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Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006
✍️ Hosking, Richard
$60.00
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📝 Description: Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006
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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