Eggs

Eggs

Hardback

By (author) Michel Roux, Photographs by Martin Brigdale

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  • Publisher: John Wiley & Sons Inc
  • Format: Hardback | 304 pages
  • Dimensions: 165mm x 213mm x 33mm | 771g
  • Publication date: 15 March 2006
  • Publication City/Country: Hoboken, NJ
  • ISBN 10: 0471769134
  • ISBN 13: 9780471769132
  • Illustrations note: col. Illustrations
  • Sales rank: 237,738

Product description

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 patissiers 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, crepe, souffle, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Souffle 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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Author information

Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises. Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.

Review quote

"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking..." (New York Times, Dining In/Dining Out Section, June 7, 2006) "comprehensive...alluring...[and] beautifully photographed." (New York Times, April 12, 2006)

Flap copy

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 Patissiers and dessert chefs. Michel Roux--for many years a chef at the top of his profession and 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, cr DEGREESepe, souffle, meringue and custard. Classic recipes such as Hollandise Sauce, Eggs Benedict and Lemon Souffle are given a modern twist, while Michel's original recipes boast new combination of flavors or a lighter, simpler style of cooking. Illustrated with stunning photographs and designed in a clear, modern, easy-to-follow style, "Eggs" is set to become a classic.

Table of contents

Introduction. Boiled Eggs. Poached Eggs. Fried Eggs. Scrambled Eggs. Baked Eggs. Omelets. Souffles. Crepes & Batters. Egg-rich Pastries & Pasta. Custards, Creams & Mousses. Ice Creams. Meringues & Sponges. Sauces & Dressings. Index.