How to Break an Egg, Fine Cooking Magazine
I always learn from books of tips and tricks. These have been accumulated from readers and aren’t all generated by the staff. This makes for some very interesting entries that might not work in professional kitchens but are appropriate for those at home. Copyright 2005, first edition, first printing, hardcover, no color, 394 pages, excellent (light browning from light along top of dust jacket)
I always learn from books of tips and tricks. These have been accumulated from readers and aren’t all generated by the staff. This makes for some very interesting entries that might not work in professional kitchens but are appropriate for those at home. Copyright 2005, first edition, first printing, hardcover, no color, 394 pages, excellent (light browning from light along top of dust jacket)
I always learn from books of tips and tricks. These have been accumulated from readers and aren’t all generated by the staff. This makes for some very interesting entries that might not work in professional kitchens but are appropriate for those at home. Copyright 2005, first edition, first printing, hardcover, no color, 394 pages, excellent (light browning from light along top of dust jacket)