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3.1 6
by Michel Roux

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

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Eggs 3.2 out of 5 based on 0 ratings. 6 reviews.
StressBaker More than 1 year ago
Even though this is a "theme" cookbook, it's become on of my favorites; it's always on my active cookbook shelf. A very nice collection of recipes; I've tried 20 or so, some many times, and each has worked perfectly. Covers the full range of egg-centered preparations (boiled, poached, souffle, scrambled, etc.) as well as others with eggs as an important but not central ingredient (e.g., tart dough, crepes, ice creams). The recipe for Swiss salad dressing with Romaine is worth the price of the book, imho. Recipes are not detailed in the sense of, say, Cook's Illustrated, but that's really not needed. The recipes are clearly described and never over-complicated, even for something technique-y like souffles and merigues. The pictures are stunning - equal to the best in any cookbook I've seen. I've actually recommendeded the book to a non-cooking photographer friend because the pictures are so well-composed and clear.
Lolita117 More than 1 year ago
The book is alright, filled with tons of recipes but its more gourmet than I was looking for. Its really fancy recipes. Most recipes call for ingredients that you can't find a in small town USA Walmart. So keep that in mind. If you live in a larger city with several choice of stores and places you can buy gourmet ingredients this cookbook would be better, because a lot of the recipes do look delicious.
kengland More than 1 year ago
...so this book became almost a necessity.
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