If your passion is breakfast perfection, check out this meticulous cookbook from New York City restaurant Egg Shop…wide-ranging dishes, drinks, and accompaniments with a precision that recalls J. Kenji López-Alt’s The Food Lab…Highly recommended for anyone seeking to reinvigorate breakfast and brunch.” — Library Journal
“The concept—a small restaurant that served the best egg sandwiches and Bloody Marys all day…turned out to be a winning combination…Learn how to poach, baste, scramble, and boil eggs like a pro in order to incorporate them into terrific dishes…Plenty of exciting new staples here.” — Publishers Weekly
“A best new cookbook for spring 2017…This hit NYC restaurant’s eggy guide leaves no cooking method unturned.” — Tasting Table
“More than a cookbook…There are plenty of recipes for popular dishes like Egg Shop’s take on the bacon, egg and cheese sandwich and its “Spandex” bowl of poached eggs…But the book also functions as a complete, and frequently very funny, guide to understanding the egg as an ingredient.” — T Magazine
“Poached eggs are having such a moment…The chef at the always-mobbed New York City brunch destination Egg Shop has spent hours in the kitchen refining the process…[in] Egg Shop, Korbee’s sharing his technique— plus passing along the recipe for his life-changing smashed avocado and poached egg toast.” — Well and Good
“As evidenced by the menu, and in Egg Shop: The Cookbook, Korbee likes to have fun in the kitchen. And why not get creative with the cocktails, too?…Korbee has been successful in reshaping the way people enjoy both dishes and drinks generally enjoyed at a certain time of day.” — Thirstymag.com
“A best new cookbook for spring… from the classic NYC brunch hotspot, comes an equally amazing cookbook which combines all the best flavors of the establishment’s acclaimed menu.” — Domino.com
“A spectacular collection of recipes from New York City’s hot spot…With a playful, hip vibe just like the restaurant itself…Every breakfast and brunch item in this book will revive our weekend mornings.” — Eat Your Books
“Egg Shop: The Cookbook is inspired by all things eggy and delicious. Inside Korbee serves up creative dishes, incorporating fresh and artisanal ingredients, for every mood and occasion.” — Health.com
A best new cookbook for spring 2017…This hit NYC restaurant’s eggy guide leaves no cooking method unturned.
More than a cookbook…There are plenty of recipes for popular dishes like Egg Shop’s take on the bacon, egg and cheese sandwich and its “Spandex” bowl of poached eggs…But the book also functions as a complete, and frequently very funny, guide to understanding the egg as an ingredient.
A spectacular collection of recipes from New York City’s hot spot…With a playful, hip vibe just like the restaurant itself…Every breakfast and brunch item in this book will revive our weekend mornings.
Poached eggs are having such a moment…The chef at the always-mobbed New York City brunch destination Egg Shop has spent hours in the kitchen refining the process…[in] Egg Shop, Korbee’s sharing his technique— plus passing along the recipe for his life-changing smashed avocado and poached egg toast.
A best new cookbook for spring… from the classic NYC brunch hotspot, comes an equally amazing cookbook which combines all the best flavors of the establishment’s acclaimed menu.
Egg Shop: The Cookbook is inspired by all things eggy and delicious. Inside Korbee serves up creative dishes, incorporating fresh and artisanal ingredients, for every mood and occasion.
As evidenced by the menu, and in Egg Shop: The Cookbook, Korbee likes to have fun in the kitchen. And why not get creative with the cocktails, too?…Korbee has been successful in reshaping the way people enjoy both dishes and drinks generally enjoyed at a certain time of day.
04/15/2017
If your passion is breakfast perfection, check out this meticulous cookbook from New York City restaurant Egg Shop. Chef Korbee approaches wide-ranging dishes, drinks, and accompaniments with a precision that recalls J. Kenji López-Alt's The Food Lab. Recipes such as panini rolls, tamagoyaki (a folded and pressed Japanese omelet), and manchego and jamón eggs with fried guava jelly can veer into cheffy territory, requiring specialty tools and a food scale accurate to the gram, but there are plenty of approachable choices, such as chorizo and eggs, Egg Shop egg salad, and buttermilk biscuits. Cocktails and desserts as alluring as the entrées conclude the book. VERDICT Highly recommended for anyone seeking to reinvigorate breakfast and brunch. For another bold, entertaining take on morning meals, try John Currence's Big Bad Breakfast.
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