A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs

Alex Barker

ISBN 10: 184476883X / ISBN 13: 9781844768837

Published by Anness Publishing, United Kingdom, London, 2009

About this Item

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

Bibliographic Details

• Title: A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs
• Publisher: Anness Publishing, United Kingdom, London
• Publication Date: 2009
• Language: English
• ISBN 10: 184476883X
• ISBN 13: 9781844768837
• Binding: Paperback
• Condition: Very Good

About this title

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.

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.