Cook's Kitchen Reference S.
1 total work
The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile as well. This colourful photographic identification guide covers all the well-known varieties of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each variety is examined in detail and accompanied by information on its origin and the history of its use. The book further includes a variety of recipes including Spicy Sausage and Cheese Tortilla and Quiche Lorraine.