• 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 See large image

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

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    DescriptionHow 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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  • Full bibliographic data for 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

    Title
    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
    Subtitle
    Poach One, Scramble One, Fry One, Bake One, Steam One
    Authors and contributors
    By (artist) Fiona Strickland, By (author) Rose Carrarini
    Physical properties
    Format: Hardback
    Number of pages: 136
    Width: 205 mm
    Height: 270 mm
    Thickness: 19 mm
    Weight: 880 g
    Language
    English
    ISBN
    ISBN 13: 9780714862415
    ISBN 10: 071486241X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    B&T Modifier: Subject Development: 06
    Libri: KOCH3003
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    LC subject heading:
    B&T Approval Code: A97406000
    BISAC V2.8: CKB023000, CKB000000
    BIC subject category V2: WBTR
    DC22: 641.6/75
    LC subject heading:
    DC22: 641.675
    BISAC V2.8: CKB096000
    LC subject heading:
    DC23: 641.675
    LC classification: TX745 .C367 2013
    Thema V1.0: WBTR
    Edition statement
    New ed.
    Illustrations note
    39 col illustrations
    Publisher
    Phaidon Press Ltd
    Imprint name
    Phaidon Press Ltd
    Publication date
    15 February 2013
    Publication City/Country
    London
    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.
    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