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A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs - Softcover
Synopsis
This helpful book opens with a comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by information on nutrition, buying and storing, and guides you through preparing every kind of egg dish, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg dishes. Each is photographed beautifully, and step by step instructions ensure great results every time.
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About the Author
Alex Barker qualified as a home economist before working in the Nestle test kitchens and the marketing department of Buitoni Foods. She then moved into magazines, including Woman's Own, where she became cookery editor. Later, at Prima Magazine, she worked in a similar role, before launching and editing Let's Cook. her wide-ranging experience on food publications makes her a leading authority on food and she now works freelance as a food writer, also running a picture library, Food Features.
"About this title" may belong to another edition of this title.
- PublisherSouthwater
- Publication date2009
- ISBN 10 184476883X
- ISBN 13 9781844768837
- BindingPaperback
- LanguageEnglish
- Number of pages128
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A Cooks Guide to Eggs
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A Cook's Guide to Eggs : The Definitive Egg Cookbook, with Step-by-Step Techniques, 50 Recipes and over 450 Photographs
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A Cook's Guide to Eggs: The Definitive Egg Cookbook, With Step-By-Step Techniques, 50 Recipes and Over 450 Photographs
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Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9781844768837. Seller Inventory # 9312757
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A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs
Published by
Anness Publishing, United Kingdom, London, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time. 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 # GOR003035969
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A Cook's Guide to Eggs
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Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Seller Inventory # 7719-9781844768837
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A Cook's Guide to Eggs
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Cook's Guide to Eggs (Paperback)
Published by
Anness Publishing, London, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
New
Paperback
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time. This comprehensive reference book includes photographic identification of all the well-known eggs, plus essential information on buying, storing and cooking equipment and a detailed step-by-step guide to all the basic cooking techniques, such as scrambling, frying and poaching Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781844768837
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A Cook's Guide to Eggs: The De
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Cook's Guide to Eggs (Paperback)
Published by
Anness Publishing, London, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
New
Paperback
Seller: AussieBookSeller, Truganina, VIC, Australia
Seller rating 3 out of 5 stars
Paperback. Condition: new. Paperback. The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time. This comprehensive reference book includes photographic identification of all the well-known eggs, plus essential information on buying, storing and cooking equipment and a detailed step-by-step guide to all the basic cooking techniques, such as scrambling, frying and poaching Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781844768837
Quantity: 1 available