APA (7th ed.) Citation

Buzzi, A. (2005). 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 (1st U.S. ed.). Bloomsbury.

Chicago Style (17th ed.) Citation

Buzzi, Aldo. 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. 1st U.S. ed. New York: Bloomsbury, 2005.

MLA (9th ed.) Citation

Buzzi, Aldo. 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. 1st U.S. ed. Bloomsbury, 2005.