THE COMPLETE BOOK OF EGG COOKERY by Ann Seranne

THE COMPLETE BOOK OF EGG COOKERY

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KIRKUS REVIEW

For Seranne's Family Circle following, an unadventuresome range of plain and fancy recipes for eggs or dishes that use eggs--from filling English breakfasts to desserts of meringue, custard, or creamy cake. . . or from basic scrambling, boiling, poaching, and frying to more ""elegant"" quiches, timbales, mousses, quenelles, souffles, and that ""most impressive"" dessert, baked Alaska. Seranne makes much use of cream sauces md leans toward ladies'-luncheon touches achieved with mayonnaise, sherry, curry powder, or crabmeat; but she doesn't slight such humble standards as pancakes, blintzes, Sally Lunn, and spoon bread. There are respectable offerings here for all courses and occasions, though the the Time-Life Eggs and Cheese cookbook has the visual advantage and a wider sampling of world cuisines.

Pub Date: March 1st, 1982
Publisher: Macmillan