Eggs: The fine Art of Egg, Omelet and Souffle Cooking

By Carol D. Brent

Book Overview

Pictorial hardcover no dust jacket. 1970 80p. 10.25x7.75x0.50 DESSERTS; PIES; ENTREES; OMELETS; SALADS; SANDWICH SPREDS; SAUCES; SOUFFLES; COOKIES; FROSTINGS; CANDIES AND MORE. This description may be from another edition of this product.

• Format: Unknown Binding
• ISBN: B002K5DAN2
• Release Date: January 1
• Publisher: Gourmet International/TRP/Doubleday 1970, Chicago, IL
• Weight: 1.01 lbs.