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Eggs: The Essential Guide to Cooking with Eggs, Over 120 Recipes
Hardback
Main Details
Title |
Eggs: The Essential Guide to Cooking with Eggs, Over 120 Recipes
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Authors and Contributors |
By (author) Michel Roux
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Physical Properties |
Format:Hardback | Pages:304 | Dimensions(mm): Height 225,Width 175 |
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Category/Genre | Celebrity chef cookbooks Cooking with dairy products |
ISBN/Barcode |
9781787131149
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Classifications | Dewey:641.675 |
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Audience | |
Edition |
Reissue
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Illustrations |
Full colour photography throughout
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Publishing Details |
Publisher |
Quadrille Publishing Ltd
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Imprint |
Quadrille Publishing Ltd
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Publication Date |
19 April 2018 |
Publication Country |
United Kingdom
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Description
This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes. Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, souffle and custard. Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee.
Author Biography
Michel Roux (1941-2020) was a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he held three Michelin stars for over three decades. His career was hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He held countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He wrote many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts(2011) and The Essence of French Cooking (2014), published by Quadrille. He appeared in several television series including, from time to time, Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.
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