Oxford Symposium On Food Cookery 1986
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Oxford Symposium on Food & Cookery, 1986
Author | : Tom Jaine |
Publisher | : Oxford Symposium |
Total Pages | : 140 |
Release | : 1987 |
Genre | : Congresses |
ISBN | : 090732536X |
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The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Oxford Symposium on Food & Cookery, 1986 Related Books
Language: en
Pages: 140
Pages: 140
Type: BOOK - Published: 1987 - Publisher: Oxford Symposium
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Language: en
Pages: 200
Pages: 200
Type: BOOK - Published: 1986 - Publisher: Oxford Symposium
Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 1991 - Publisher: Oxford Symposium
Language: en
Pages: 188
Pages: 188
Type: BOOK - Published: 1989 - Publisher: Oxford Symposium
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Language: en
Pages: 264
Pages: 264
Type: BOOK - Published: 1990 - Publisher: Oxford Symposium
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.