The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert

The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert

by Marie Simmons
     
 

The James Beard Award–winning guide to cooking with one of the most feared and revered ingredients in the kitchen.
 

In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans.” Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master

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Overview

The James Beard Award–winning guide to cooking with one of the most feared and revered ingredients in the kitchen.
 

In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans.” Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.

Product Details

ISBN-13:
9780618711949
Publisher:
Houghton Mifflin Harcourt Publishing
Publication date:
04/04/2006
Pages:
466
Sales rank:
588,075
Product dimensions:
7.50(w) x 9.25(h) x 0.94(d)

Related Subjects

Meet the Author

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table's Things Cooks Love, Fresh & Fast, The Good Egg, and 365 Ways to Cook Pasta. She was a columnist for Bon Appétit for eighteen years.

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