There are over 76 billion eggs sold and eaten in the US every year. The egg is the simplest and most complete food - versatile enough for the quickest of meals to the smartest of dinner parties and the favorite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. This new edition of a bookshelf staple is illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale and contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling, and shows you how to make the perfect omelet, mousse, soufflé, and custard. There are classic egg recipes given a modern twist, alongside new dishes which boast new combinations of flavors or a lighter, simpler style of cooking.
|Product dimensions:||7.10(w) x 9.00(h) x 1.20(d)|
About the Author
Michel Roux is a legendary chef and one of the world's greatest experts in French cuisine. His renowned restaurant, The Waterside Inn in England, has held three Michelin stars for over 30 years. In his celebrated career he has held countless other culinary honors, and was awarded an OBE in 2002 and the Chevalier de la Légion d'Honneur in 2004. He has written many successful books, includingThe Essence of French Cooking and Cheese.
Table of Contents
Crêpes & Batters.
Egg-rich Pastries & Pasta.
Custards, Creams & Mousses.
Meringues & Sponges.
Sauces & Dressings.
Most Helpful Customer Reviews
Even though this is a "theme" cookbook, it's become on of my favorites; it's always on my active cookbook shelf. A very nice collection of recipes; I've tried 20 or so, some many times, and each has worked perfectly. Covers the full range of egg-centered preparations (boiled, poached, souffle, scrambled, etc.) as well as others with eggs as an important but not central ingredient (e.g., tart dough, crepes, ice creams). The recipe for Swiss salad dressing with Romaine is worth the price of the book, imho. Recipes are not detailed in the sense of, say, Cook's Illustrated, but that's really not needed. The recipes are clearly described and never over-complicated, even for something technique-y like souffles and merigues. The pictures are stunning - equal to the best in any cookbook I've seen. I've actually recommendeded the book to a non-cooking photographer friend because the pictures are so well-composed and clear.
The book is alright, filled with tons of recipes but its more gourmet than I was looking for. Its really fancy recipes. Most recipes call for ingredients that you can't find a in small town USA Walmart. So keep that in mind. If you live in a larger city with several choice of stores and places you can buy gourmet ingredients this cookbook would be better, because a lot of the recipes do look delicious.
...so this book became almost a necessity.