How to Boil an Egg; Poach One, Scramble One, Fry One, Bake One, Steam One, 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; Poach One, Scramble One, Fry One, Bake One, Steam One, 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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Description

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.show more

Product details

  • Hardback | 136 pages
  • 212 x 272 x 22mm | 899.99g
  • Phaidon Press Ltd
  • London, United Kingdom
  • English
  • 39 col illustrations
  • 071486241X
  • 9780714862415
  • 80,855

Review quote

"Few things are as uniquely gratifying as knowing how to cook an egg-an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious."-Alice Waters, chef and owner of Chez Panisse "This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris."-Clotilde Dusoulier, ChocolateAndZucchini.com "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 "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 "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, 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."-Vogueshow more

About Rose Carrarini

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.show more

Review Text

"Few things are as uniquely gratifying as knowing how to cook an egg—an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious."—Alice Waters, chef and owner of Chez Panisse "This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris."—Clotilde Dusoulier, ChocolateAndZucchini.com "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 "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 "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, 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."—Vogueshow more
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