300 Ways to Serve Eggs: From Appetizers to Zabaglione
Culinary Arts Institute
Submitter: I was eggstatic to find this book sitting on the shelf in our cookbook section. Marvel in the wonders of what egg dishes you could make in 1941. I love how staining on the pages adds to the ambiance of this classic.
Holly: I like a good egg as much as the next gal, but 80 years of egg splatter is a bit much.