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Sinopsis
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.
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Acerca del autor
Alex Barker qualified as a home economist before working in the Nestle test kitchens and the marketing department of Buitoni Foods. She then moved into magazines, including Woman's Own, where she became Cookery Editor. Later, at Prima, she worked in a similar role, before launching and editing Let's Cook. Her wideranging experience on food publications makes her a leading authority on food and she now works freelance as a food writer, also running a picture library, Food Features. She is the author of Discovering Potatoes for Southwater.
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