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 / by Ann Seranne.
Uniform Title: | Sheila and Marilynn Brass Culinary Collection.
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Main Author: | |
Language: | English |
Published: |
Garden City, New York :
Doubleday,
[1949]
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Series: | Sheila and Marilynn Brass Culinary Collection.
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Subjects: | |
Genre: | |
Local Note: |
MSU: In dust jacket. |
Physical Description: | 192 pages ; 20 cm |
Format: | Book |
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