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Chapter 2: Eggs

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Davidson, A., J. Davidson, and J. Lang. Origin of crême brulée. Petits propos culinaires 31 (1989): 61–63.

Healy, B., and P. Bugat. The French Cookie Book. New York: Morrow, 1994.

Hume, R.E. The Thirteen Principal Upanishads Translated from the Sanskrit. Oxford: Oxford Univ. Press, 1921.

Radhakrishnan, S. The Principal Upanisads. Atlantic Highlands, NJ: Humanities, 1992.

Smith, P., and C. Daniel. The Chicken Book. Boston: Little Brown, 1975.

Wolfert, P. Couscous and Other Good Foods from Morocco. New York: Harper and Row, 1973.

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