Author Description

From the front-inside dustcover:“This is primarily a book of delicious food – hors d’oeuvres, soups and sauces; meat, fish and vegetable dishes; a selection of French classics, from stews to aspics; beautiful desserts and cakes – a delectable international collection by two notable cooks.But in addition, it solves with real imagination an old kitchen problem – what to do with the extra egg yolks or whites. Each recipe calls for one or the other, so that, no matter which half of the egg you start with, there is at hand an original and practical variety of recipes requiring the half of the egg that you have left over.This is not a book of egg cookery per se, but it does have a complete glossary devoted to the care and cooking of eggs and a special section on the crowning glory of all egg cookery, the soufflé. And at the suggestion of the third author (a non-cook who has long wondered what cooks DO with the other half of the egg), there is also a second glossary to explain general cooking terms amd techniques.”