Egg : The Very Best Recipes Inspired by the Simple Egg

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The simple egg is the starting point for some of the most delicious and inspiring dishes. Both simple and versatile, eggs are also incredibly nutritious, rich in protein, low in fat and essential for baking. Including all the basics for cooking the perfect poached, scrambled and fried egg, this cookbook will be a staple in every cook's kitchen. From easy and fuss-free pancakes, souffle, tarts and omelettes to cakes, curds and puddings, the potential for this nourishing ingredient is endless. Classic recipes such as steamed pudding and Arnold Bennett are given a contemporary twist and there are also lighter, fresh egg-based dishes such as courgette fritters with dill and lemon and squash gnocchi with sage. Blanche Vaughan is a food writer with a passion for creating good-for-you and imaginative dishes from this glorious ingredient. Whether for breakfast, lunch, tea or supper, this book is a celebration of the egg in all its forms.

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Product details

  • Hardback | 208 pages
  • 196 x 248 x 24mm | 959.99g
  • Orion Publishing Co
  • London, United Kingdom
  • English
  • 0297871609
  • 9780297871606
  • 147,435

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Review quote

Blanche Vaughan's brilliant new book. -- Nigel Slater The Observer This a charming, beautiful book, and one anyone can cook from using nature's very own perfectly packaged convenience food. -- Nigella Lawson Eggs are magic and Blanche Vaughan is a magician. -- AA Gill To end with something that is all about the beginning of life, this may account for Egg: The Very Best Recipes Inspired by the Simple Egg by another emerging star, Blanche Vaughan. It is nicely obsessive and puts the egg back on high, with sauces and omelettes, iles flottantes, souffles and Toad-in-the-hole. I'm glowing already, in anticipation. -- Rose Prince The Spectator (Blanche Vaughan) offers an inspiring array of recipes with the lovely egg - organic and free-range are the most flavourful - at their heart. -- Eithne Farry The Simple Things Many recipe books are intimidating, so massive is the potential within, but in Egg, the concept is manageably sized. However in now way does Egg condem us to a lack of culinary variety. -- Mary Killen The Lady

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About Blanche Vaughan

Blanche Vaughan is a food writer and chef. She trained at the River Cafe and then worked at Moro and St John. She writes for the GUARDIAN online and is the author of IN ONE POT. Her Twitter is and she also has a blog at

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