Eggs

By Michel Roux, Jr.; Martin Brigdale (Photographer)
Houghton Mifflin, Hardcover, 9780471769132, 304pp.

Publication Date: February 2006

List Price: $24.95*
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Description
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It's also a favorite of patissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crepe, souffle, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Souffle are given a modern twist, while Michel's original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, "Eggs" is set to become a classic.




About the Author
Roux is a celebragted chef at the top of his profession. For 30 years he has been "chef-patron" of the waterside Inn, in Bray near London.Martin Brigdale is a well-known British photographer specializing in food. He has photographed many cookbooks in England and the Untied States, including Foods of Greece, The Mediterranean Pantry, Michel Roux Desserts, and French Country Cooking. He is an enthusiastic home cook and loves to travel.
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