The perfect egg and other secrets : recipes, curiosities, secrets of high- and low-brow cookery, from watered salad to boarding-house pastina in brodo, from Apicius to Michel Guérard, from Alexandre Dumas to Carlo Emilio Gadda, from the Curé de Bregnier to St. Nikolaus von Flüe /

Bibliographic Details

Main Author:	Buzzi, Aldo
Format:	Book
Language:	English
Published:	New York : Bloomsbury : [2005]
Edition:	1st U.S. ed.
Subjects:	Cooking (Eggs) International cooking.