Egg Dishes
London, UK: Barrie & Jenkins, 1976.
Second-hand hardcover
Ball, Mary. Egg Dishes. Barrie & Jenkins: London, UK 1976. 8vo HC Pict Bds 93pp. VG/-
Eggs
Results 1 - 20 (of 20)
The Egg Cookbook
Sydney, Australia: Australian Universities Press.
Second-hand hardcover
Barry, Belinda. The Egg Cookbook. Australian Universities Press: Sydney, Australia 1976. 4to sm HC Pict Bds 112pp. VG/-
Fruit Fare
Loughton, UK: Judy Piatkus, 1982.
Second-hand hardcover
Berry, Mary. Fruit Fare. Judy Piatkus: Loughton, UK 1982. 4to (230x195mm) HC 192pp. VG-/VG- dj small rep tears; top edges spotted; good kitchen copy
How to Boil an Egg
London, UK: Phaidon Press, 2013.
New Hardcover
Carrarini, Rose. How to Boil an Egg: poach one, scramble one, fry one, bake one, steam one. Phaidon Press: London, UK 2013. 4to (280x210mm) HC Pict Bds 133,[3]pp. (illustration by Fiona Strickland)
How to Boil an Egg
London, UK: Phaidon Press, 2013.
Second-hand hardcover
Carrarini, Rose. How to Boil an Egg: poach one, scramble one, fry one, bake one, steam one. Phaidon Press: London, UK 2013. 4to (280x210mm) HC Pict Bds 133,[3]pp. (illustration by Fiona Strickland) VG/-
The World Book of Egg & Cheese Dishes
London, UK: The Cookery Book Club, 1968.
Second-hand hardcover
Froud, Nina. The World Book of Egg & Cheese Dishes. The Cookery Book Club: London, UK 1968. 8vo (225x140mm) HC 176pp VG-/VG- light occasional foxing; sm signs of kitchen use; t.e dusty
Jane Grigson's Fruit Book
New York, USA: Atheneum, 1982.
Second-hand hardcover
Grigson, Jane. Jane Grigson's Fruit Book. [FIRST EDITION - US] Atheneum: New York, USA 1982. 8vo HC [8],[12],[vii-xiii],[3],508,[4]pp. (illustration by Yvonne Skargon; glossary by Judith Hill) Near Fine/Near Fine
8vo (240x160mm) hardcover [8],[12],[vii-xiii],[3],508,[4]pp. (illustrations by Yvonne Skargon; glossary to the American Edition by Judith Hill) top edges yellow; near fine.....
Good Egg Dishes
London, UK: Faber & Faber, 1952.
Second-hand hardcover
Heath, Ambrose. Good Egg Dishes. [FIRST EDITION] Faber & Faber: London, UK 1952. 8vo (195x130mm) HC 148pp. VG/VG- dj lightly worn & tired, sm chip to spine; eps offset toned, price clipped
The 40-Second Omelet Guaranteed
New York, USA: Atheneum, 1982.
Second-hand hardcover
Helmer, Howard & O'Sullivan, Joan. The 40-Second Omelet Guaranteed: the gourmet way to breakfast, brunch, lunch, dinner & dessert. Atheneum, New York USA 1982. 4to HC 135pp. VG/VG
Poached: deliciously light & healthy...
London, UK: Lorenz Books, 2004.
New Hardcover
Jones, Bridget. Poached: deliciously light & healthy eating with a difference. Lorenz Books: London, UK 2004. 4to sm HC 64pp. OUT OF PRINT
Easter Eggs
San Francisco, USA: Chronicle Books, 2007.
New Softcover
Mead, Matthew. Easter Eggs: 40 fabulous projects for the whole family. Chronicle Books: San Francisco, CA, USA 2007. 4to oblong SC 96pp
Deviled Eggs
Boston, USA: Harvard Common Press, 2004.
New Hardcover
Moose, Debbie. Deviled Eggs: 50 recipes from simple to sassy. Harvard Common Press: Boston, USA 2004. 4to tall HC 96pp. OUT OF PRINT
Egg
New York, USA: Little Brown & Co, 2014.
Second-hand hardcover
Ruhlman, Michael. Egg: a culinary exploration of the world's most versatile ingredient. Little Brown & Co: Boston, MA USA 2014. 4to (260x210mm) HC Qtr Bnd Yellow Paper Pict Bds xix,[1],235,[1]pp. VG/- bds lightly rubbed
Egg Cook Book
Melbourne, Australia: Schwartz Publishing, 1979.
Second-hand hardcover
Russell-Clarke, Peter. Egg Cook Book. Schwartz Publishing: Melbourne, Australia 1979. 4to (280x215mm) HC vii,[1],120pp. (foreword by Philip Adams; photography by John Street; design & illustration by Peter Russell Clarke) VG/VG- t.e dusty & foxed
The Complete Book of Egg Cookery
London, UK: Robert Hale Limited, 1983.
Second-hand hardcover
Seranne, Ann. The Complete Book of Egg Cookery: 250 easy-to-prepare recipes for all occasions. Robert Hale: London, UK 1983. 4to sm HC 219pp. VG/VG
A Concise Encycl. of Gastronomy - Fruit
London, UK: The Wine & Food Society, 1942.
Second-hand hardcover
Simon, Andre L (ed). A Concise Encyclopaedia of Gastronomy: Section V - Cheese. [FIRST EDITION] The Wine & Food Society: London, UK 1942. 8vo (220x145mm) HC viiI,126,[2]pp. VG/VG- dj lightly soiled, edges lightly soiled
Eggs for the Caterer
London, [ca.1960]: British Egg Marketing Board.
Second-hand hardcover
Smith, Henry. Eggs for the Caterer: with costed quantity recipe guides. British Egg Marketing Board: London, UK [ca.1960]. 4to (260x190mm) pict bds, white comb bnd 166,[2]pp. VG/- bottom cnrs bruised; light shelfwear
The Egg Cookbook
Auckland, New Zealand: A H & A W Reed, 1979.
Second-hand softcover
The New Zealand Egg Marketing Authority (ed). The Egg Cookbook. A H & A W Reed: Auckland, New Zealand 1979. 8vo SC 124pp. VG/-
The Fresh Egg Cookbook
North Adams, MA USA: Storey Publishing, 2012.
Second-hand softcover
Thompson, Jennifer Trainer. The Fresh Egg Cookbook: from chicken to kitchen - recipes for using eggs from farmers' markets, local farms & your own backyard. Storey Publishing: North, Adams, MA USA 2012. 4to (230x180mm) SC 182pp. VG/- wraps scratched
Egg: from benedict to brulee
Sydney, Australia: Murdoch Books, 2003.
Second-hand softcover
Various (ed). Egg: from breakfast to brulee. Murdoch Books: Sydney, Australia 2003. 4to tall SC 156pp. VG/-
Results 1 - 20 (of 20)