The Edible Series: Eggs: A Global History

Editor/Author Toops, Diane
Publication Year: 2014
Publisher: Reaktion Books

Single-User Purchase Price: $17.00
Unlimited-User Purchase Price: $25.50
ISBN: 978-1-78-023264-5
Category: Food, Drink, Nutrition
Image Count: 58
Book Status: Available
Table of Contents

In Eggs, Diane Toops offers a fascinating tour of egg history and lore, looking at how the eggs significance has represented the preoccupations of the cultures that consume it.

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Table of Contents

  • Introduction: Walking on Eggs
  • 1 What Is More Perfect than an Egg?
  • 2 The History of Eggs
  • 3 No Eggs, No Cuisine
  • 4 Eggs in American Cuisine
  • 5 Bringing Eggs to Market; or, Handle with Care
  • 6 Which Came First – the Chicken or the Egg?
  • 7 Hatching the World from an Egg
  • Recipes
  • Libum
  • Custarde
  • Egg-Pye, or Mince-Pye of Eggs
  • Buttered Eggs à la Martha Washington
  • Soufflé à la Rothschild
  • Angels Food Cake
  • A Rich Cake
  • Preparation des Oeufs Brouilles
  • Chocolate Soufflé / Mousse Cake
  • Mayonnaise
  • Pound Cake
  • Omelette Paysanne
  • The Devil Made Me Do It
  • Hoppelpoppel
  • Mama Mary's Potato Salad
  • Marshall Field's Recipe for Rich Scones
  • Waffles
  • Original Nestlé Toll House Cookies
  • Full of Hot Air – Vegetable Soufflé
  • Crème Brûlée
  • Julia Child's Hollandaise Sauce
  • Egg Lemon Soup (Avgolemono)
  • French Macaroons
  • French Butter Cream Filling
  • Select Bibliography
  • Associations and Websites
  • Photo Acknowledgements