The omlette book demonstrates how useful, how varied, and how delicious a dish the omelette can be. It includes omelettes for every season of the year, for any meal of the day from breakfast to late-evening snacks, for any course from entree to dessert, many a meatless omelette for Lent. It includes omelettes of many nationalities, French, Spanish, Italian, Chinese, and Russian. There are quick and easy omelettes for housewives in a hurry, more complicated recipes for a main course or buffet. There are omelettes for the use of leftovers, omelettes for demanding gourmets, omelettes for expanding a meal to take care of unexpected guests. One novelty is the suggested use of cold omelettes for picnics and cold suppers. The dessert omelets open up a large new field for sweet-lovers. The more than three hundred recipes in this book offer enough variety for a lifetime of omelette-making.

The Omelette Book

Cookbooks, Food & Wine

Chamberlain, Narcissa

Cooking by Ingredient

Alfred.A. Knopf

This splendid pictorial survey depicts 51 historic homes of Charleston, South Carolina. Over 300 photographs, accompanied by descriptive text, depict exquisite 18th- and 19th-century houses and their interiors. Includes illustrations of Ashley Hall, Crayton Hall, the Joseph Manigault house, as well as the homes of Colonel William Rhett, John Edwards, Charles Pinckney, and others.

Charleston Interiors (Dover Architecture)

History

Chamberlain, Samuel

Americas

Dover Publications

Recipes for traditional dishes are presented with photographs of regional landscapes in this complete guide to French gastronomie

The Flavor of France in Recipes and Pictures

Hastings House Pub

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Books by Chamberlain, Narcissa