This helpful book opens with a comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish, from simple boiling and poaching to making meringues, souffl
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