By Harold McGee
Page 76: Micrograph of egg yolk from C.M. Chang, W.D. Powrie, and O. Fennema, Microstructure of egg yolk. Journal of Food Science 42 (1977): 1193–1200. Reprinted with permission.
Pages 114 and 584: Excerpts from The Viandier of Taillevent, translated and edited by Terence Scully. Copyright © 1988 by the University of Ottawa Press (Web site: www.uopress. uottawa.ca). Reprinted with permission.