Excerpt from Eggs, and How to Use Them
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books.
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.
The digital edition of all books may be viewed on our website before purchase.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Chat With the Reader. THIS modest little book scarcely deserves the dignity of a formal preface. I ndeed, it seems as though prefaces have gone out of fashion in recent years, though they have been proved very useful to authors desirous of placing themselves and their subject on a proper footing with their readers, before the latter begin the task of critically examining their literary wares. In the present instance, the writer has ventured to call attention to the prominent part which that most common yet most useful article of diet, the egg, has played in the development of the science and art of cookery, ever since primeval man first realized the possibilities of fire and water in the proper preparation of food. These pages also contain a complete guide, showing the many different ways in which the egg can be treated, so as to please the eye as well as the palate. It can be justly claimed for the egg that it is as popular among the vast multitude of those who merely eat to live, as it is with that select brotherhood of bon vivants, who only live to eat. When all is said, however, the egg must stand alone upon its intrinsic merits. Like woman, when an egg is good, there is nothing better; when it is bad, there is nothing worse. The A uthor.
(Typographical errors above are due to OCR software and don't occur in the book.)
About the Publisher
Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.
Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the aged text. Read books online for free at www.forgottenbooks.org
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book is a detailed culinary journey through the history of eggs in cooking. The author traces the egg's journey through time, from its ancient origins when it was considered a sacred symbol, through its journey across continents and cultures, to its place on contemporary tables around the world. The author expertly explores the egg's profound influence on the art of cooking, demonstrating how it has inspired countless culinary innovations and gastronomic masterpieces. Along the way, the book delves into the fascinating folklore, traditions, and cultural beliefs surrounding eggs, providing a rich tapestry of human history and culinary lore. From ancient Roman feasts to modern-day culinary creations, this book is a comprehensive guide to the egg's enduring significance in human history and its role as a culinary and cultural icon. It is a valuable resource for historians, culinary enthusiasts, and anyone seeking to deepen their understanding of this remarkable ingredient. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781330486771_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330486771
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330486771
Quantité disponible : 15 disponible(s)
Vendeur : moluna, Greven, Allemagne
Etat : New. KlappentextrnrnExcerpt from Eggs, and How to Use Them: A Guide for the Preparation of Eggs in More Than Five Hundred Different Styles With Some Reference to Their Importance in the Past and Present TimesWhen all is said, however, the egg. N° de réf. du vendeur 2147766522
Quantité disponible : Plus de 20 disponibles