The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert - Hardcover
A collection of egg recipes re-introduces the nation the joys of this basic food, restoring such favorites as eggnog, lemon chiffon tort, and popovers to the American kitchen.
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About the Author:
MARIE SIMMONS, a popular cooking teacher and author who has won both a James Beard Award and a Julia Child Award, is the culinary director of Copia, a food and wine cultural center in Napa, California. She is a frequent contributor to Cooking Light, Prevention, Cottage Living, and Eating Well. Her books include Fresh & Fast, The Light Touch Cookbook, Rice: The Amazing Grain, Lighter Quicker Better, and 365 Ways to Cook Pasta.
Synopsis:
Collects recipes for omelettes, frittatas, breads, stuffed eggs, pasta, quiches, souffles, custards, meringues, cookies, pies, and tarts.
"About this title" may belong to another edition of this title.
- PublisherHoughton Mifflin (Trade)
- Publication date2000
- ISBN 10 0395909910
- ISBN 13 9780395909911
- BindingHardcover
- Number of pages464
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The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert
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