The art of egg cookery
Subtitle: 448 unusual, appetizing, economical dishes prepared with eggs, including omelets, souffles, mousses, meringues, baked alaskas, custards, creams, sauces, cakes, and drinks
By: by Ann Seranne [pseud.
Edition: 1st ed.]
Publisher: Doubleday
Published: 1949
Place of publication: Garden City, N.Y
Language: eng
Number of pages: 192
Subjects: Cookery (Eggs)