Eggs : Cook's Kitchen Reference

The Definitive Cook's Guide To Choosing, Cooking and Enjoying Eggs

By: Alex Barker

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Paperback | 1 November 2002 | Edition Number 1

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Product Description

The definitive cook's guide to choosing, cooking and enjoying eggs.

An informative and practical book featuring a wide range of mouth watering egg dishes. All well know varieties of eggs are examined in detail and history on their use is included.

Includes photographic identification of all the well-known eggs, plus essential information on buying, storing and cooking techniques such as scrambling, frying and poaching.

Over 50 recipes from Eggs Benedict, Scrambled Eggs with Smoked Salmon and Quiche Lorraine to Party Eggs, Bitter Chocolate Mousses and Cold Lemon Souffle with Almonds.

Each finished dish is beautifully photographed, with step-by-step instructions to help you achieve the perfect result every time.

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Non-Fiction Cooking, Food & Drink Cookery By Ingredient Cooking With Chicken & Other Poultry Cooking With Egg, Cheese & Dairy Products

Introduction	p. 6
Choosing, Using and Cooking with Eggs	p. 10
Varieties of Eggs	p. 12
Buying and Storing Eggs	p. 18
The Cooking Properties of Eggs	p. 25
Equipment	p. 26
Preparation and Cooking Techniques	p. 34
Basic Cooking Techniques	p. 36
Basic Methods and Mixtures	p. 42
Basic Microwave Methods	p. 60
Cooking with Eggs	p. 62
Breakfasts and Brunches	p. 64
Soups, Appetizers and Snacks	p. 74
Light Lunches	p. 86
Main Meals	p. 96
Desserts and Cakes	p. 108
Egg Information and Suppliers	p. 124
Index	p. 126
Table of Contents provided by Syndetics. All Rights Reserved.

Eggs : Cook's Kitchen Reference

The Definitive Cook's Guide To Choosing, Cooking and Enjoying Eggs

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