Eggs

Eggs

Book - 2005
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WILEY
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.



Houghton
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style,Eggs is set to become a classic.



Baker & Taylor
A world renowned chef offers 120 recipes for low-carb, high-protein eggs, including information on buying, storing, and using eggs, and step-by-step explanations of twenty classic culinary techniques for cooking with eggs.

Baker
& Taylor

In this elegantly produced full-color cookbook, a world renowned chef offers 120 recipes for low-carb, high-protein eggs, including information on buying, storing, and using eggs, and step-by-step explanations of twenty classic culinary techniques for cooking with eggs.

Publisher: Hoboken, N.J. : Wiley, [2005]
Copyright Date: ©2005
ISBN: 9780471769132
0471769134
Branch Call Number: 641.675 R87
Characteristics: 304 pages : color illustrations ; 22 cm

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Calieth
Feb 12, 2010

I found this cookbook to be too fancy for what I was hoping for. But if you are looking for Haute Haute Cuisine, then perhaps it would work for you.

sit_walk Aug 21, 2009

Not my thing. It's a beautiful book and the recipes look great, but also chock full of cream, butter, oil, and cheese; which I probably should have expected from a cookbook called "Eggs". If you're looking for health food, you'll need to look elsewhere.

Angtho Aug 05, 2009

Yummmiest recipes. Who knew there was so much you can do with eggs?

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