THE ART OF COOKING OMELETTES by Madame Romaine de Lyon

THE ART OF COOKING OMELETTES

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KIRKUS REVIEW

The introductory autobiographical section of this highly specialized cookbook gives the perfect sendoff for the housewife who is collecting cookbooks and who is sure to be spurred to try her hand again at ""the art of cooking omelettes"". Just why this is a hazard even for many good cooks is explained when one reads of the meticulous exactitude of procedure:- only sweet butter, a special pan- kept only for omelettes, eggs to be beaten just so, flame just so, technique simple- just exact. Madame Romaine has a tiny restaurant where only omelettes and salads are served, and the variety seems endless. Here she takes the inquiring reader into her confidence and presents omelette variations on a theme. Intriguing.

Pub Date: Nov. 1st, 1963
Publisher: Doubleday