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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.
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