Eggs.
By: General editor: Paul Mandeville. The authors: Mary Engle Pennington, Frank L. Platt, Clara Gebhard Snyder. Chapters and paragraphs by the editor and an assisting staff. Art editor and book designer: Raymond Heer. Sponsored by the Institute of American poultry industries.
Contributors: Pennington, Mary Engle, 1872-; Platt, Frank L., 1888-; Snyder, Clara Gebhard.; Institute of American Poultry Industries.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Progress publications
Published: 1933
Place of publication: Chicago
Language: eng
Subjects: Eggs; Poultry; Cookery (Eggs)
Notes: Bitting, K.G.  Gastronomic bib., p. 305
Paged continuously.
Blank pages for "My own recipes" ([607-608])
Table of contents: title: book I. Whence came our eggs and poultry?; title: book II. The best of foods: eggs and poultry.