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Roux, Michel Eggs ISBN 13: 9780471769132

Eggs - Hardcover

 
9780471769132: Eggs
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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.

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Review:
"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." ( New York Times , Dining In/Dining Out Section, June 7, 2006) You are not likely to find gull′s eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux gives you an idea of how comprehensive this alluring book is. It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed. Mr. Roux, a Michelin three–star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch. His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed.—Tony Cenicola ( The New York Times , April 12, 2006)

"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." ( New York Times , Dining In/Dining Out Section, June 7, 2006) "comprehensive...alluring...[and] beautifully photographed." ( New York Times , April 12, 2006)
Synopsis:
A world renowned chef takes on America's favorite food. Eggs are increasingly popular today, thanks to low-carb and high-protein trends. This elegantly produced full-color book includes 120 recipes, information on buying, storing, and using eggs, and step-by-step explanations of 20 classic culinary techniques, for cooking with eggs. Recipes range from standbys like Eggs Benedict and Hollandaise Sauce, to acclaimed chef Michel Roux's original recipes featuring new flavor combinations or lighter, simpler cooking styles. This book includes 150 gorgeous color photographs. Michel Roux (London, UK), one of today's most acclaimed chefs, has held three Michelin stars at the Waterside Inn in Bray, England for 21 years. His culinary honors include the 'Chevalier de la Legion d'Honneur', and the 'Meilleur Ouvrier de France en Patisserie'. He has written several cookbooks, and served as the food and wine consultant for Celebrity Cruises.

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Other Popular Editions of the Same Title

9781787131149: Eggs: The Essential Guide to Cooking with Eggs, Over 120 Recipes

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ISBN 10:  ISBN 13:  9781787131149
Publisher: Quadrille Publishing Ltd, 2018
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9781844003112: Eggs

Quadri..., 2007
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9781844001965: Eggs

Quadri..., 2005
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