Omelettes, Souffles & Frittatas

Overview

Eggs never went out of fashion among good cooks, and now with good news on the health front they're back in high style. Souffles and frittatas are all the rage on elegant menus across the country, from the French Laundry in Yountville to the Union Square Café in New York, and omelettes are a must for any refined brunch or light summer supper. This classic triad of egg dishes is the cook's secret weaponmarvelously versatile, fast, and easy to whip up, yet certain to evoke sighs of rapture and awe in your guests. ...

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First Edition/First Printing. BRAND NEW softcover!! NOT a remainder. FREE Tracking/Delivery Confirmation and email notice when shipped. Your satisfaction guaranteed. Inquiries ... welcomed. Thank You. Read more Show Less

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Overview

Eggs never went out of fashion among good cooks, and now with good news on the health front they're back in high style. Souffles and frittatas are all the rage on elegant menus across the country, from the French Laundry in Yountville to the Union Square Café in New York, and omelettes are a must for any refined brunch or light summer supper. This classic triad of egg dishes is the cook's secret weaponmarvelously versatile, fast, and easy to whip up, yet certain to evoke sighs of rapture and awe in your guests. Here Lou Pappas shows how easy it is to master these ethereal creations and bring delight to your table at breakfast, lunch, or dinner.

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Product Details

  • ISBN-13: 9780811821209
  • Publisher: Chronicle Books LLC
  • Publication date: 3/28/1999
  • Pages: 94
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Lou Seibert Pappas is the author of many cookbooks, including Crepes (0-8118-1696-6), Coffee Cakes (0-8118-2215-X), and Sorbets and Ice Creams (0-8118-1573-0). She lives in Palo Alto, California.

E.J. Armstrong is a Seattle-based photographer whose work has been published in Travel & Leisure and elsewhere.

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