How to Cook Eggs and Omelets in 300 Different Ways

This vintage book contains a guide to cooking eggs in over three hundred different ways. From devilled and fried to Eggs a 'Africaine and beyond, this expansive book of recipes is highly recommended for egg-lovers and those looking for some inspiration on the kitchen. Charles Herman Senn (1862 - 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "e;Breakfast and Supper Dishes"e; (1898), "e;A book of Salads: The Art of Salad Dressing"e; (1922), and "e;British Red Cross Society Cookery Manual"e; (1915). Contents include: "e;Almond Eggs (moulded)"e;, "e;Anchovy Eggs (cold)"e;, "e;Anchovy Eggs (another way)"e;, "e;Aspic or Savoury Jelly"e;, "e;Baked Eggs a la Princesse"e;, "e;Bechamel Sauce"e;, "e;Brown Sauce"e;, "e;Buttered Eggs"e;, "e;Buttered Eggs with Anchovies"e;, "e;Buttered Eggs with Truffles"e;, "e;Caviare Eggs"e;, "e;Chaud-Froid of Eggs (cold)"e;, "e;Cheese Eggs"e;, "e;Chestnut Eggs"e;, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history - with a taste of what, how and when, people ate, drank, and socialised.

This vintage book contains a guide to cooking eggs in over three hundred different ways. From devilled and fried to Eggs a 'Africaine and beyond, this expansive book of recipes is highly recommended for egg-lovers and those looking for some inspiration on the kitchen. Charles Herman Senn (1862 – 1934) was a German writer of cook books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Almond Eggs (moulded)”, “Anchovy Eggs (cold)”, “Anchovy Eggs (another way)”, “Aspic or Savoury Jelly”, “Baked Eggs a la Princesse”, “Bechamel Sauce”, “Brown Sauce”, “Buttered Eggs”, “Buttered Eggs with Anchovies”, “Buttered Eggs with Truffles”, “Caviare Eggs”, “Chaud-Froid of Eggs (cold)”, “Cheese Eggs”, “Chestnut Eggs”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.