Eggs
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 pâtissiers 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...
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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 pâtissiers 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, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé 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. Library Journal This attractive book includes dozens of recipes for the versatile egg in all its guises, whether as the center of a dish, as in Herby Poached Eggs in Potato Nests, or as an essential component of a sweet like Caramel Mousse or a savory such as Bacon and Parsley Souffles. Roux is the renowned chef of the three-star Waterside Inn outside London and author of several previous cookbooks. While, not surprisingly, many of the recipes reflect his French background and training, this is a wide-ranging compendium of appealing dishes, with striking color photographs illustrating both techniques and finished plates. A good complement to Marie Simmons's The Good Egg, it is recommended for most collections. Copyright 2006 Reed Business Information.
Introduction. Boiled Eggs. Poached Eggs. Fried Eggs. Scrambled Eggs. Baked Eggs. Omelets. Soufflés. Crêpes & Batters. Egg-rich Pastries & Pasta. Custards, Creams & Mousses. Ice Creams. Meringues & Sponges. Sauces & Dressings. Index.
\ From the Publisher"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." (New York Times, Dining In/Dining Out Section, June 7, 2006)\ You are not likely to find gull's eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux gives you an idea of how comprehensive this alluring book is. It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed.\ Mr. Roux, a Michelin three-star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch.\ His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed.—Tony Cenicola (The New York Times, April 12, 2006)\ \ \ \ \ \ Library JournalThis attractive book includes dozens of recipes for the versatile egg in all its guises, whether as the center of a dish, as in Herby Poached Eggs in Potato Nests, or as an essential component of a sweet like Caramel Mousse or a savory such as Bacon and Parsley Souffles. Roux is the renowned chef of the three-star Waterside Inn outside London and author of several previous cookbooks. While, not surprisingly, many of the recipes reflect his French background and training, this is a wide-ranging compendium of appealing dishes, with striking color photographs illustrating both techniques and finished plates. A good complement to Marie Simmons's The Good Egg, it is recommended for most collections. Copyright 2006 Reed Business Information.\ \
