Franklin

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.

Author/Creator:
Sherman, Margaret.
Other Title:
Guide to eggs
Publication:
[London] : The Wine and Food Society ; [Cleveland ; New York] : In association with World Publishing Company, [©1968]
Series:
Wine and Food Gastronomic series.
The Wine and Food Society gastronomic series
Format/Description:
Book
96 pages illustrations 22 cm.
Subjects:
Cooking (Eggs).
Medical subjects:
Cooking.
Eggs.
Place of Publication:
England London.
United States Ohio Cleveland.
United States New York (State) New York.
Contents:
Introduction
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:
"Copyright The Wine and Food Society Publishing Company, 1968."
"Designer: Anthony Truscott."
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.
Penn Provenance:
Malgieri, Nick (donor) (Malgieri Collection copy)
Penn Chronology:
1968
Contributor:
Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Culinary Archive (University of Pennsylvania)
OCLC:
2909867
Loading...
Location Notes Your Loan Policy
Description Status Barcode Your Loan Policy