How to Boil an Egg: Poach One, Scramble One, Fry One, Bake One, Steam One

How to Boil an Egg: Poach One, Scramble One, Fry One, Bake One, Steam One

by Rose Carrarini

Hardcover

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Overview

How to Boil an Egg: Poach One, Scramble One, Fry One, Bake One, Steam One by Rose Carrarini

How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed Breakfast, Lunch, Tea (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star — from simple omelets to savory treats, pastries, desserts and more.

How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations — which can take days to complete — making the book as much a treat for the eye as for the taste buds.

Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.

Product Details

ISBN-13: 9780714862415
Publisher: Phaidon Press
Publication date: 02/12/2013
Pages: 136
Product dimensions: 8.30(w) x 10.70(h) x 0.90(d)

What People are Saying About This

From the Publisher

"Few things are as uniquely gratifying as knowing how to cook an egg — an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious." - Alice Waters, chef and owner of Chez Panisse

"This book is not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris." - Clotilde Dusoulier, creater of Chocolate and Zucchini.com

"The Book We're Super Eggs-cited to Cook From" - Bon Appetit

"Just the sort of cookbook that would make a lovely dinner party host gift. . ." - LA Weekly

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