The Edible Series: Eggs: A Global History
The Edible Series: Eggs: A Global History
Editor/Author
Toops, Diane
Publication Year: 2014
Publisher: Reaktion Books
Single-User Purchase Price:
$37.00

Unlimited-User Purchase Price:
$55.50
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.
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