An edition of The art of egg cookery (1949)

The art of egg cookery

448 unusual, appetizing, economical dishes prepared with eggs, including omelets, souffles, mousses, meringues, baked alaskas, custards, creams, sauces, cakes, and drinks

1st ed.]

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The art of egg cookery
Ann Seranne
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Last edited by Open Library Bot
December 3, 2010 | History
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An edition of The art of egg cookery (1949)

The art of egg cookery

448 unusual, appetizing, economical dishes prepared with eggs, including omelets, souffles, mousses, meringues, baked alaskas, custards, creams, sauces, cakes, and drinks

1st ed.]

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Doubleday
Language
English
Pages
192

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Subjects
Cookery (Eggs)

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Cover of: The art of egg cookery
The art of egg cookery: 448 unusual, appetizing, economical dishes prepared with eggs, including omelets, souffles, mousses, meringues, baked alaskas, custards, creams, sauces, cakes, and drinks
1949, Doubleday
in English - 1st ed.]
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Book Details

Edition Notes

Published in
Garden City, N.Y

Classifications

Dewey Decimal Class
641.665
Library of Congress
TX745 .S56

The Physical Object

Pagination
192 p.
Number of pages
192

ID Numbers

Open Library
OL17591993M
LCCN
49009022
OCLC/WorldCat
982950

Source records

Oregon Libraries MARC record

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History

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December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page