The Essential Guide to Cooking with Eggs, over 100 Recipes
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.