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Item Details
Title: EGGS
By: Michel Roux, Martin Brigdale (Photos)
Format: Paperback

List price: £9.99
Our price: £7.29
Discount:
27% off
You save: £2.70
ISBN 10: 1844003116
ISBN 13: 9781844003112
Availability: Reprinting. This item may be subject to delays or cancellation.
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Stock: Currently 0 available
Publisher: QUADRILLE PUBLISHING LTD
Pub. date: 2 March, 2007
Pages: 304
Description: There are over 32 million eggs sold and eaten in the UK every day. This work 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; how to make the perfect omelette, mousse, souffle and custard.
Synopsis: There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite 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. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, "Eggs" 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; how to make the perfect omelette, mousse, souffle and custard.There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. There are also new dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee.
Illustrations: over 150 specially commissioned colour photographs
Publication: UK
Imprint: Quadrille Publishing Ltd
Returns: Returnable
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