300 ways to serve eggs : from appetizers to zabaglione / edited by Ruth Berolzheimer Director, Culinary Arts Institute ; associate editors Edna L. Gaul, Ethel Marie McDonald, Helen Lucy Kinney, Madeleine Jasper, Ann Heiberg

Format:

Book

Contributor:

Berolzheimer, Ruth, editor.

Gaul, Edna L., associate editor.

Culinary Arts Institute.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Eggs).

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

48 pages : illustrations ; 23 cm

Distribution:

Chicago, Ill. : Published for Culinary Arts Institute,

Other Title:

Three hundred ways to serve eggs

Place of Publication:

Chicago, Ill. : Consolidated Book Publishers, Inc., 1940.

Contents:

Appetizers and Canapés

Fried Eggs

Omelets and Pancakes

Scrambled Eggs

Baked Eggs

Poached Eggs

Creamed Eggs

Entrées, Custards and Soufflés

Salads

Stuffed Eggs

Sauces and Garnishes

Beverages.

Notes:

"10" on cover.

Subtitle from cover.

Includes index on unnumbered pages [3]-[4].

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: 300 ways to serve eggs.

OCLC:

8155772