| Cooking - 1987 - 152 pages
Offers 131 recipes for breakfasts and brunches with reduced levels of sodium and fat, and using eggs, grains, meat, or seafood, as their main ingredients. | |
| Jean Paré - Cooking - 1998 - 164 pages
Company's Coming cookbooks offer quick and easy recipes calling for everyday ingredients. BREAKFASTS & BRUNCHES feature easy overnight egg dishes for effortless entertaining ... | |
| Culinary Arts Institute - Cooking - 1981 - 80 pages
Gathers time-saving recipes for appetizers, soups, breads, main dishes, vegetables, salads, sauces, and desserts | |
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