The Wine and Food Society's Guide to Eggs

Fülszöveg

EGGS 'Eggs from first to last'. A Latin tag, quoted in the introduction by Keith Fenwick Beán, sums up the scope and purpose of this book. The author, a well-known journalist and Hostess Editor to Good Housekeeping, has described and given recipes for egg dishes gathered from all quarters of the globe. A whole chapter, for instance, is devoted to the humble fried egg, with examples as varied as the Australian 'Sandwich du Bookmaker' (a sandwich of grilled steak with an egg on top), the delicate, classical French recipe for oeufs noirs, and the simple breakfast bacon and egg. This is a book with something to offer all cooks. Hints for the beginner on how to scramble eggs, or make an invariably successful omelette will be found here. For the more adventurous and experienced, unusual souffle's, egg soups, garnishes and savouries are among the wide rangé of dishes available to the reader. The new look, in fact, has been given to the manifold uses of this most basic of foodstuíTs. The... Tovább

Fülszöveg

EGGS 'Eggs from first to last'. A Latin tag, quoted in the introduction by Keith Fenwick Beán, sums up the scope and purpose of this book. The author, a well-known journalist and Hostess Editor to Good Housekeeping, has described and given recipes for egg dishes gathered from all quarters of the globe. A whole chapter, for instance, is devoted to the humble fried egg, with examples as varied as the Australian 'Sandwich du Bookmaker' (a sandwich of grilled steak with an egg on top), the delicate, classical French recipe for oeufs noirs, and the simple breakfast bacon and egg. This is a book with something to offer all cooks. Hints for the beginner on how to scramble eggs, or make an invariably successful omelette will be found here. For the more adventurous and experienced, unusual souffle's, egg soups, garnishes and savouries are among the wide rangé of dishes available to the reader. The new look, in fact, has been given to the manifold uses of this most basic of foodstuíTs. The introduction surveys the history of eggs and their place in man's diet from early time. The choice, storage and preservation of eggs are treated, as well as tips on the best method of beating and whisking them. The place of eggs in a well-balanced diet is discussed and their nutritional value assessed. This feature is particularly useful in planning invalid, slimming and other diets. Miss Sherman includes a selection of menüs for different occasions, with accompanying wines chosen by André Vissza