The Good Egg

The Good Egg

More Than 200 Fresh Approaches from Breakfast to Dessert

By Marie Simmons

Houghton Mifflin, Paperback, 9780618711949, 446pp.

Publication Date: April 1, 2006

Description

The James Beard Award winning guide to cooking with one of the most feared and revered ingredients in the kitchen.

In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans. Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in "The Good Egg." Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.



About the Author
Marie Simmons, former food editor of Cuisine, is a regular contributor to Woman's Day, Bon Appetit, and Good Food. She is the author of several cookbooks, including The Good Egg, The Amazing World of Rice, and Fresh & Fast: Inspired Cooking for Every Season and Every Day.