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
Authors and Contributors      By (author) Michel Roux
Physical Properties
Format:Hardback
Pages:304
Dimensions(mm): Height 225,Width 175
Category/GenreCelebrity chef cookbooks
Cooking with dairy products
ISBN/Barcode 9781787131149
ClassificationsDewey:641.675
Audience
General
Edition Reissue
Illustrations Full colour photography throughout

Publishing Details

Publisher Quadrille Publishing Ltd
Imprint Quadrille Publishing Ltd
Publication Date 19 April 2018
Publication Country United Kingdom

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.