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
Eggs
Publication:
London, The Wine and Food Society, Michael Joseph, [1968].
Format/Description:
Book
96 pages illustrations 22 cm.
Subjects:
Cooking (Eggs)
Place of Publication:
England London.
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.
Penn Provenance:
Malgieri, Nick (donor) (Malgieri Collection copy)
Penn Chronology:
1968
Contributor:
Wine and Food Society.
Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
OCLC:
462536
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