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Eggs
Hardback
Main Details
| Title |
Eggs
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| Authors and Contributors |
By (author) Michel Roux
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Photographs by Martin Brigdale
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| Physical Properties |
| Format:Hardback | | Pages:304 | | Dimensions(mm): Height 217,Width 172 |
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| Category/Genre | Cooking with dairy products |
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| ISBN/Barcode |
9781844001965
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| Classifications | Dewey:641.675 |
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| Audience | |
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| Illustrations |
150+ colour photos
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Publishing Details |
| Publisher |
Quadrille Publishing Ltd
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| Imprint |
Quadrille Publishing Ltd
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| Publication Date |
7 October 2005 |
| Publication Country |
United Kingdom
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Description
There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. There are also new dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee.
Author Biography
For 30 years Michel Roux has been chef-patron of the Waterside Inn at Bray, one of only three Michelin three-starred restaurants in England. He is the first and only chef in Britain to be awarded 3 Michelin stars and hold them for 17 years. He is ranked ninth in Michelin's hierarchy of the best chefs in Europe. Michel has appeared in two television series and has written several books including Sauces, published by Quadrille, which won the Glenfiddich Visual Award and has sold in excess of 200,000 copies, and has just been awarded the Chevalier of the Legion d'Honneur for his services to gastronomy.
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