The Wine and Food Society's guide to eggs / by Margaret Sherman ; with an introduction by Keith Fenwick Bean, illustrations by Sandra Archibald ; and jacket photograph by Kenneth Swain.

Format:

Book

Author/Creator:

Sherman, Margaret (Journalist)

Contributor:

Wine and Food Society.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Eggs).

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

96 pages : illustrations ; 22 cm

Other Title:

Guide to eggs

Eggs

Place of Publication:

London : The Wine and Food Society : Michael Joseph, [1968]

Contents:

Some essentials

Boiled eggs

Poached eggs

Baked, shirred and steamed eggs

Fried eggs

Scrambled eggs

Omelettes

Soufflés and mousses

Sweets and desserts

Savoury egg sauces

Egg soups and garnishes

Egg drinks

Comparative cookery terms and measures

Vintage chart

Fresh food in its best season.

Notes:

"A publication of The Wine and Food Society Limited ..."

"This book is part of a comprehensive programme of gastronomic publishing which the Wine and Food Society has undertaken and which is likely to continue for some years."--Dust jacket.

"This book was designed and produced by George Rainbird Limited ..."

"Phototypeset in 'Monophoto' Times by Oliver Burridge Filmsetting Limited ..."

"Throughout this book British measurements are given first : the American equivalents for both solids and liquids follow in brackets where thought advisable."

Includes index.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy: dust jacket retained.

OCLC:

462536