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Eggs and Cheese: The Good Cook

4.22  ·  Rating Details ·  27 Ratings  ·  3 Reviews
Chapters include: Introduction * Whole-Egg Cookery * Whole-Egg Presentations * Beaten-Egg Cookery * Cheese Cookery * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.
176 pages
Published December 1st 1980 by Time Life Education
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Diana Thomsen
Nov 06, 2016 Diana Thomsen rated it liked it
Shelves: non-fiction
I was a little disappointed that there was only one recipe on making cheese...although that Farmer's Cheese did come out quite well! Some of the actual recipes are interesting, but the book looks very dated now, and I would not put this at the top of my purchase list, for sure.
Mle
Mar 18, 2008 Mle rated it really liked it
Shelves: regular-reads
Do you know how to make an omelet? I mean a proper, delicious, French omelet? Now you can.

I'll say about this what I'll say about all the books in this series: "Classic, essential."
Amanda
Feb 09, 2009 Amanda rated it it was amazing
I freaking LOVE these books! I've never cooked anything from them - I just take them out of the library over and over again and look at the pictures.
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Richard Olney was an American painter, cook, food writer, editor, and memoirist, best known for known for his books of French country cooking.

Olney lived in a house above the village of Solliès-Toucas in Provence, France, for most of his adult life, where he wrote many classic and influential cookbooks of French country cooking. He had first moved to France in 1951, to Paris, where he was close fr
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