THE ART OF EGG COOKERY

by Ann Seranne ‧ RELEASE DATE: May 19, 1949

The beginner and the practical housekeeper who sticks to her routine will find Lily Wallace's Egg Cookery (Barrows) all she needs in this field. I've used it with pleasure and profit for several years. Now I'd like to be promoted to Miss Seranne's Art of Egg Cookery. In view of the limitations (half a dozen ""methods"" of cooking eggs) she makes the most of the hundreds of variations on the themes of serving boiled, poached, scrambled, baked, or fried eggs, or eggs cooked with other ingredients. She suggests almost as many omelets as the Cordon Bleu restaurant and cooking school list; she has exciting ideas for main dish eggs; she indicates variations for each type of egg cookery. She stresses a point in giving recipes for egg bases, so her book is more than just egg cookery (examples- purees -- cakes for Baked Alaska base, etc.) There are egg drinks and garnitures. Not a book for the uninitiated. But definitely a book for those who collect cook books! Their name is legion.

Pub Date: May 19, 1949

ISBN: N/A

Page Count: -

Publisher: Doubleday

Review Posted Online: N/A

Kirkus Reviews Issue: May 1, 1949

Categories: NONFICTION