NEW YORK FRIED EGGS
SOURCE: LOUISETTE BERTHOLLE AND PAULA WOLFERT. SECRETS OF THE GREAT FRENCH RESTAURANTS.
Ingredients
Specific Equipment
Serves 4 to 6
Instructions
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The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.
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