Eggs

Eggs

There are over 76 billion eggs sold and eaten in the US every year. The egg is the simplest and most complete food - versatile enough for the quickest of meals to the smartest of dinner parties and the favorite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. This new edition of a bookshelf staple is illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale and contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling, and shows you how to make the perfect omelet, mousse, soufflÃ©, and custard. There are classic egg recipes given a modern twist, alongside new dishes which boast new combinations of flavors or a lighter, simpler style of cooking.
Country USA
Brand Quadrille Publishing
Manufacturer Quadrille
Binding Hardcover
ItemPartNumber Full colour photography throughout
ReleaseDate 2018-05-29
UnitCount 1
EANs 9781787131149

Country	USA
Brand	Quadrille Publishing
Manufacturer	Quadrille
Binding	Hardcover
ItemPartNumber	Full colour photography throughout
ReleaseDate	2018-05-29
UnitCount	1
EANs	9781787131149

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