How to Cook Eggs and Omelets in 300 Different Ways

About The Book

This vintage book contains a guide to cooking eggs in over three hundred different ways. From devilled and fried to Eggs a Africaine and beyond this expansive book of recipes is highly recommended for egg-lovers and those looking for some inspiration on the kitchen. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject producing cook books for all manner of people and situations but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: Breakfast and Supper Dishes (1898) A book of Salads: The Art of Salad Dressing (1922) and British Red Cross Society Cookery Manual (1915). Contents include: Almond Eggs (moulded) Anchovy Eggs (cold) Anchovy Eggs (another way) Aspic or Savoury Jelly Baked Eggs a la Princesse Bechamel Sauce Brown Sauce Buttered Eggs Buttered Eggs with Anchovies Buttered Eggs with Truffles Caviare Eggs Chaud-Froid of Eggs (cold) Cheese Eggs Chestnut Eggs etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life as we have so much to learn from the old ways of cooking. Not only can these books provide a fascinating window into past societies cultures and every-day life but they also let us actively delve into our own history - with a taste of what how and when people ate drank and socialised.
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Piracy-free
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