Washington troy (4 Ergebnisse)

- Softcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Gut
EUR 10,36
Versand gratisVersand innerhalb von USAAnzahl: 2 verfügbar
Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

- Softcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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EUR 24,47
EUR 13,15 VersandVersand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New. In.

- Softcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 30,28
EUR 11,65 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
Paperback. Zustand: Brand New. 264 pages. 8.82x5.87x0.63 inches. In Stock.
30 Ways to Serve Eggs : From Appetizers to Zabaglione
Frances Troy Northcross, home counselor of the Washington Times-Herald, creator of Radio Recipes
Verlag: Culinary Arts Instittue/Consolidted Book Publishers, Inc., 1940
- Erstausgabe
Anbieter: My Dead Aunt's Books, Hyattsville, MD, USAMy Dead Aunt's Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Befriedigend
EUR 39,84
EUR 4,73 VersandVersand innerhalb von USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Good. First Edition. 48 p., clean and unmarked within on strong unaged paper; tiny smudge on t.p.; many b&w photos; stapled binding firm; glossy yellow photographic wrapper is dog-eared at corners, with light rubbing at edges, and on half-inch closed-tear at lower edge of front panel.Of course many omelets from different ethnic traditions, but also noodles, nogs and other drinks, custards, pancakes and other desserts, souffles, canapes, salads, hors d'oeuvres and pickled eggs, timbales, croquettes, casseroles and scallops, creamed eggs "a la Duchesse," "a la Diable," and "a la" other ways; Eggs Benedict, Eggs Robin Hood, Eggs Doremus, Eggs Yorkshire with prunes, eggs planked and poached in white wine, with mushrooms, sweet-sour, in rice nests, on potato cakes, on apple rings, in sherried shrimp, with crab meat, Florentine, Egg Foo Yung, Huevos a Caballo, with ham, chicken livers, caviar, lobster, minced chicken sausages, dried beef, codfish, baked in Mornay and other sauces--the list is truly exhaustive.…