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    Ginny Odom

    Eggs
    by Michel Roux, Martin Brigdale

    Eggs • READ MORE

    • Genres: cookbooks, cooking, food
    • Format: hardcover, 304 pages
    • Language: english
    • Publisher: Houghton Mifflin Harcourt
    • Release date: February 24, 2006
    • ISBN: 9780471769132 (0471769134)
    • Author: Michel Roux, Martin Brigdale

    About The Book

    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.

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    #7073 Reply

    aessconference
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