Eggs in a Thousand Ways A Guide for the Preparation of Eggs for the Table
by Meyer, Adolphe
Evanston, Illinois: The Hotel Monthly Press, nd. Hardcover. Blue leatherette. Near fine. 140 pages. 17 x 9 cm. A handy, vest pocket, cooking aid made for chefs, hotels, and catering establishments. Meyer was the Chef at the Union Club and Steward at the Knickerbocker Club of New York City. Stamped on title page: Homemakers' Bureau Library, Jan 27, 1947. Bookseller's label on back: Jan Longone/Wine & Food Books. Pristine condition, all edges red. (Inventory #: 1761)
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