Synopsis
This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes.
Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, soufflé and custard.
Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Soufflé, Crème Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crème Brulée.
"synopsis" may belong to another edition of this title.
About the Author
Michel Roux (1941–2020) was a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he held three Michelin stars for over three decades. His career was hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He held countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He wrote many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts(2011) and The Essence of French Cooking (2014), published by Quadrille. He appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.
"About this title" may belong to another edition of this title.
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Eggs
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Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G1787131149I5N00
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hardcover. Condition: Good. Clean Pages. Ex-Library with usual markings, stamps and / or stickers. Proceeds benefit the Pima County Public Library system, which serves Tucson and southern Arizona. Slight edge wear and bumping. Seller Inventory # mon0000004993
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Eggs
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Quadrille Publishing May 2018, 2018
ISBN 10: 1787131149
ISBN 13: 9781787131149
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Eggs: The essential guide to cooking with eggs, over 120 recipes
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Eggs: The Essential Guide to Cooking with Eggs, Over 120 Recipes
Published by
Quadrille Publishing Ltd, United Kingdom, London, 2018
ISBN 10: 1787131149
ISBN 13: 9781787131149
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Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes. Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, souffle and custard. Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR009868777
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