THE ART OF EGG COOKERY by Ann Seranne

THE ART OF EGG COOKERY

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KIRKUS REVIEW

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 19th, 1949
Publisher: Doubleday