How to Boil an Egg: Make Them into Omelettes, French Toast, Pancakes, Puddings, Crepes, Tarts, Quiches, Custard, Soups, Scones, Muffins, Flans, Frittatas, Gratins, Cakes, Gnocchi, Salads, Sandwiches, Mousse, Chawanamushi and Meatballs
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How to Boil an Egg: Make Them into Omelettes, French Toast, Pancakes, Puddings, Crepes, Tarts, Quiches, Custard, Soups, Scones, Muffins, Flans, Frittatas, Gratins, Cakes, Gnocchi, Salads, Sandwiches, Mousse, Chawanamushi and Meatballs : Poach One, Scramble One, Fry One, Bake One, Steam One

By (artist) Fiona Strickland , By (author) Rose Carrarini

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How to Boil an Egg , is a collection of simple and unusual recipes for cooking eggs from Rose Bakery. Eggs are one of the most complete and nourishing of ingredients, and this book shows how tasty and versatile they can be.

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  • Hardback | 136 pages
  • 212 x 272 x 22mm | 899.99g
  • 15 Feb 2013
  • Phaidon Press Ltd
  • London
  • English
  • 39 col illustrations
  • 071486241X
  • 9780714862415
  • 66,840

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Author Information

Rose Carrarini opened Rose Bakery, a small Anglo-French bakery, shop and restaurant in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul and Tel Aviv.

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Review quote

'a treasury of scrambled, fried, baked, poached and more.' Country & Town House 'The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies' The Stylist 'this is the kind of thing I would love to have for breakfast every day' Oscar de la Renta, fashion designer, The New York Times Style Magazine 'heralding a new era of egg loving ... an egg odyssey ... beautiful' Metro "Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg Phaidon), a stylish new cookbook boasting 84 ways to transform the breakfast favorite." ELLE "From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg -- organic, bien sur -- as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris...Make a tart yourself, and see." Vogue

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