The Wine and Food Society's guide to eggs
By: by Margaret Sherman ;with an introduction by Keith Fenwick Bean ; illustrations by Sandra Archibald ;and jacket photograph by Kenneth Swain
Publisher: Wine & Food Society in association with World Pub. Co.
Published: 1968
Place of publication: Cleveland
Language: eng
Number of pages: 96
Subjects: Eggs; Cooking; Cooking (Eggs)
Other titles: Guide to eggs; Eggs
Notes: Includes index.
Table of contents: title: Introduction; title: Some essentials; title: Boiled eggs; title: Poached eggs; title: Baked, shirred and steamed eggs; title: Fried eggs; title: Scrambled eggs; title: Omelettes; title: Soufflés and mousses; title: Sweets and desserts; title: Savoury egg sauces; title: Egg soups and garnishes; title: Egg drinks; title: Comparative cookery terms and measures; title: Vintage chart; title: Fresh food in its best season.