EGGS: The Fine Art of Egg, Omelet and Soufflé Cooking

The book is in good condition with a sturdy hardcover binding. There is no dust jacket present. The cover shows minimal wear, and the pages are clean with no inscriptions or markings. The spine is intact, and the book appears well-preserved for its age.

Eggs: The Fine Art of Egg, Omelet and Soufflé Cooking, edited by Carol D. Brent, was published by Tested Recipe Publishers, Inc. in 1970. This first edition, first printing is a hardcover volume that delves into the culinary art of egg-based dishes, offering a comprehensive guide to preparing eggs, omelets, and soufflés. The book is a valuable resource for both novice cooks and experienced chefs, exploring a variety of methods and recipes to master the art of cooking with eggs. Published in Chicago, it reflects the era's culinary trends with detailed instructions and photography by Bill Miller. This edition is particularly significant due to its first printing status, making it a desirable addition for collectors of vintage cookbooks. The book is in good condition, with no dust jacket, and is free from any library markings or inscriptions.