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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: Usually dispatched within 1-2 days.
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Stock: Currently 4 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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MICHEL ROUX'S FINEST DESSERTS
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NOSTALGIC DELIGHTS
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ONE STEP AHEAD (HB)
ONLY THE BEST (HB)
ONLY THE BEST (PB)
PASTRY (HB)
PASTRY (HB)
PASTRY (PB)
SAUCES
SAUCES (HB)
SAUCES (HB)
SAUCES SIGNED EDITION (HB)
SORT BREAKS (FRANCE) (PB)
TAGINE (HB)
TARTS (PB)
THE COLLECTIBLE TEAPOT & TEA CALENDAR
THE COLLECTIBLE TEAPOT & TEA CALENDAR
THE COLLECTIBLE TEAPOT & TEA WALL CALENDAR 2017
THE ESSENCE OF FRENCH COOKING (HB)
THE FOOD AND COOKING OF VENICE AND NORTH-EASTERN ITALY (HB)
THE FOOD AND COOKING OF MILAN AND BOLOGNA (HB)
THE FOOD AND COOKING OF ROME AND NAPLES (HB)
THE FOOD AND COOKING OF SICILY (HB)
THE FOOD AND COOKING OF TUSCANY (HB)
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THE FRENCHMAN AND THE FARMER'S DAUGHTERS (HB)
THE MARATHON CHEF (HB)
THE MARATHON CHEF (PB)
THE ROUX BROTHERS ON PATISSERIE (PB)
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TIN FISH GOURMET (PB)

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