Eggs, and how to use them : 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
Bibliography: p. 128 Rare copy 1: Herndon/Vehling Collection, School of Hotel Administration. Provenance: James B. Herndon, Jr. (bookplate); J.B.H. (label)
Do you want to exchange books? It’s EASY!
Get registered and find other users who want to give their favourite books to good hands!
