A Concise Encyclopedia Of Gastronomy: Section VI: Birds And Their Eggs compiled under the editorial direction of Andre L Simon.
This section of our Concise Encyclopaedia of Gastronomy has been divided into three parts, the first of which deals with game birds and other birds that are called wild because they love to be free. The second with poultry or those birds that are sure of their daily corn and of an early death. The third with the best ways of cooking eggs, both shell eggs and dehydrated or processed eggs.