Eggs, and how to use them
Subtitle: a guide for the preparation of eggs in more than five hundred different styles with some reference to their importance in the past and present times
By: by Adolphe Meyer
Contributors: Herndon, James B., Jr; Herndon/Vehling Collection
Edition: 3rd ed.
Publisher: Caterer Pub. Co.
Published: 1898
Place of publication: New York
Language: eng
Number of pages: 128
Subjects: Cookery (Eggs)
Notes: Bibliography: p. 128.

Rare copy 1: Herndon/Vehling Collection, School of Hotel Administration. Provenance: James B. Herndon, Jr. (bookplate); J.B.H. (label).