Eggs: The Essential Guide to Cooking with Eggs, Over 120 Recipes

(Hardback, Reissue)

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This new edition of a bookshelf staple isa beautifullyillustratedcompilation of the best 100 egg recipes. Each chapterfocuses onaway to cookeggs, fromboiling, frying, poachingtobaking and scrambling, andillustrateshow to make the perfect omelette, mousse, souffl and custard.

Classic egg recipesaregiven a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffl, Crme Caramel and Pavlova with Summer Fruits.Excitingdishesboast new combinations of flavours or showcase a lighter, simpler style of cookingsuch asSoft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crme Brule.

Author Bio

Michel Roux (19412020) 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, includingEggs(2005),Pastry(2007),Sauces(2009),Desserts(2011) andThe Essence of French Cooking(2014), published by Quadrille. He appeared in several television series including, from time to time,Saturday Kitchen. InThe Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.