Country Egg, City Egg

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Overview


This wonderfully inspired, sweetly illustrated cookbook grew out of the seven years chefs Pirie and Clark spent thinking about and cooking eggs for Zuni Cafe's brunch menu. Here, they reveal how to make splendid little meals with little fuss—from rustic dishes like eggs baked in braised-mashed potatoes to smooth and sleek dishes like caviar and scrambled eggs.
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Overview


This wonderfully inspired, sweetly illustrated cookbook grew out of the seven years chefs Pirie and Clark spent thinking about and cooking eggs for Zuni Cafe's brunch menu. Here, they reveal how to make splendid little meals with little fuss—from rustic dishes like eggs baked in braised-mashed potatoes to smooth and sleek dishes like caviar and scrambled eggs.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The egg is back in style, and few cooks have a fresher take on its amazing versatility than Pirie and Clark, who spent several years planning brunch menus at San Francisco's innovative Zuni Cafe. According to them, "Eggs are the ultimate and purest fast food on the planet," and they prove this with five dozen delightful recipes that follow the seasons and dress up or down to fit the occasion. Eggs in a Tomato Nest or Caramelized Apple Omelets, for example, would suit summer breakfast or lunch tables, while wintry dinners might demand Slow-Cooked Eggs with Black Truffles or a festive Piperade. The authors give plenty of basic egg-cooking advice (poaching, boiling, omelet-rolling), but they also put an irresistible spin on even the simplest fried egg--fried with a splash of Balsamic vinegar, say, or sunny-side up with a handful of wild mushrooms. Their favorite ingredient also turns up in Gruy re-filled Goug res, Pasta Carbonara, Chocolate Souffl and myriad other soups, salads, sandwiches and sauces. Though the health-conscious may frown at the occasional intrusion of duck fat and raw eggs, the simple deliciousness of these dishes will make most cooks want to head right to the kitchen to get cracking. (Apr.) Copyright 2000 Cahners Business Information.|
Library Journal
Pirie and Clark were both chefs at San Francisco's well-known Zuni Caf , where one of their specialties was brunch. Their charming little book presents their favorite egg dishes, from "country eggs" like an Onion and Cider Omelet to classier "city eggs" like Caviar and Scrambled Eggs in the Shell. There are breakfast and brunch eggs, supper eggs, and "After-Dinner Eggs"--i.e., a few desserts, such as a Chocolate Souffl . For larger collections. Copyright 2000 Cahners Business Information.\
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Product Details

  • ISBN-13: 9781579651510
  • Publisher: Artisan
  • Publication date: 4/1/2000
  • Pages: 128
  • Product dimensions: 6.40 (w) x 8.00 (h) x 0.59 (d)

Meet the Author


Gayle Pirie met John Clark in the kitchen of San Francisco's Vicolo Pizzeria, moving on to Zuni Café, where they discovered their special affinity for eggs during the years they were responsible for the restaurant's eclectic weekend brunches. The former chef is now a sought-after restaurant consultant with an international client base.

John Clark met Gayle Pirie in the kitchen of San Francisco's Vicolo Pizzeria, moving on to Zuni Café, where they discovered their special affinity for eggs during the years they were responsible for the restaurant's eclectic weekend brunches. The former chef is now a sought-after restaurant consultant with an international client base.

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Read an Excerpt


NANNY'S SWEET PICKLED EGG SALAD

Makes about 1 1/2 cups

Nanny's egg salad secret was the addition of finely diced sweet pickles and a bit of the pickling juice. The eggs should be very finely chopped and the bread should be good-quality white. Hold the lettuce.

Six 10-minute hard-cooked eggs see page 6

1/3 cup finely diced sweet onion

1/4 cup diced sweet pickle

2 tablespoons or more pickling juice

1/4 cup Homemade Mayonnaise page 19

2 tablespoons chopped fresh parsley

Salt to taste

1/2 loaf 6 to 8 slices good-quality white bread, such as pain de mie

Peel and finely dice the eggs approximately 1/4 inch thick; place in a mixing bowl. Ad the onion and pickle. Mix in 2 tablespoons of the pickling juice and the mayonnaise. Sprinkle in the parsley and blend the ingredients together until well mixed. Season with salt.

For every sandwich, spread 2 slices of bread with a little extra mayonnaise, place a goodly portion of egg salad on 1 slice, then cover it with the other. Following tradition, the sandwiches should be a little tricky to eat. Serve with salted potato chips.

POTATO EGG TORTA

For Four

This Spanish omelet is a thick egg and potato cake baked gently in the oven. You can serve it warm with toasted almonds and marinated olives, or cold, sliced and tucked between crusty bread as a sandwich.

1 1/2 pounds Yukon Gold or Yellow Finnish potatoes

1 1/2 teaspoons salt plus more to taste

7 eggs

1 tablespoon pure olive oil

Preheat the oven to 350 F.

Peel the potatoes and cut them into pieces approximately 1 1/2 by 1 1/2 inches. This will yield 2 cups of potatoes. Bring 3 quarts of water to boil with the 1 1/2 teaspoons salt. Add the potatoes and simmer until they are tender but still intact, about 15 minutes. Drain and allow the potato pieces to completely cool on a cookie sheet.

In a large bowl, beat the eggs, season with salt, and carefully mix in the potatoes. Heat the olive oil in an ovenproof 8-inch nonstick egg pan. Combine the potato-egg mixture and cook over low heat, stirring, for 2 minutes. The stirring and gentle heat will start the cooking process. Place the pan on the center rack of the oven and bake until the torta has just set, 15 to 20 minutes. You can test for doneness by examining and touching the surface. If there is any runny egg in the center, return the torta to the oven for a few more minutes.

Once the torta is cooked, let it rest for a few minutes, then invert it onto a plate. Allow the torta to set, then slice it into small wedges and serve.

FRENCH TOAST

For Four

Thick slices of sweet baguette soak thoroughly in the egg mixture for a custardy interior and a golden crisp exterior. Depending on the season, you can garnish the French toast with sauteed apples, fresh berries, peach or nectarine slices, sliced bananas, toasted almonds, powdered sugar, or orange butter.

1 day-old baguette

4 eggs

1

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Table of Contents


Before You Crack

COUNTRY EGGS

Farmhouse Eggs

Summertime Eggs

Eggs on the Go

CITY EGGS

Uptown Eggs

Egg a Day

Weekend Eggs

Eggs for Supper

The After-Dinner Egg

Index

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted March 16, 2000

    AMAZING BOOK!!!

    This book is absolutely magnificent! It's so cute and charming, and the illustrations are great! I often went to the Vicolo Pizzeria in San Francisco. Zuni Cafe is also a great place for lunch. The brunches Gayle and John cooked at Zuni Cafe are delicious. I strongly reccomend 'Country Egg, City Egg.' ENJOY!

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