On Food and Cooking

The Chemistry of Egg Flavor
Basic Egg Dishes
Eggs Cooked In the Shell
Eggs Cooked Out of the Shell
Egg-Liquid Mixtures: Custards and
Creams
Definitions
Dilution Demands Delicacy
Custard Theory and Practice
Cream Theory and Practice
Egg Foams: Cooking with the Wrist
How the Egg Proteins Stabilize Foams
How Proteins Destabilize Foams
The Enemies of Egg Foams
The Effects of Other Ingredients
Basic Egg-Beating Techniques
Meringues: Sweet Foams on Their Own
Soufflés: A Breath of Hot Air
Yolk Foams: Zabaglione and Sabayons
Pickled and Preserved Eggs
Pickled Eggs
Chinese Preserved Eggs