Eggs & Cheese : The Good Cook Techniques & Recipes Series; Time Life

Titled: Eggs & Cheese, part of The Good Cook series, was created in London and revised for America, with separate teams of Time Life Editors for each version, with Chief consultant Richard Olney guiding perduction, editing and the contributions of text and recipes by well (and not so well) known authurs.
The book has two parts; the first part, a teaching, with detailed instructions and photos showing step-by-step methods and the second part an anthology of previously published recipe, with measurements in both Metric and Imperial, Eggs & Cheese, as part of the 27 cookbooks in the European series, is focused on use in Europe, where in the 28 book American series Eggs & Cheese, was revised for use in the homes of America.

Eggs & Cheese as well as the rest of the cookbooks in the European series, have paper wrapped spine and boards unlike the cloth spines and cloth wrapped back boards of the American series

Richard Olney ( Chief consultant )

Tom Belshaw (Photographer)

International consultants

Judith Olney (US)
Carol Cutler (US)

Hardcover Pages 176

Eggs & Cheese 

The Good Cook

      

Publisher: Time Life UK (January 1, 1920)

Language: English

ISBN-10: 0705405974

ISBN-13: 978-0705405973

 

Eggs & Cheese
The Good Cook Techniques & Recipes
Published: December 1980
ISBN 10: 0809428873
ISBN 13: 9780809428878

 

 

 

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