"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." (New York Times, Dining In/Dining Out Section, June 7, 2006)
You are not likely to find gull's eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux gives you an idea of how comprehensive this alluring book is. It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed.
Mr. Roux, a Michelin three-star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch.
His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed.—Tony Cenicola (The New York Times, April 12, 2006)