Eggs: 150 Fabulous Recipes - The Definitive Cook's Guide to Egg Cooking, Shown in More Than 800 Stunning Step-by-step Photographs to Guide and Inspire

by Alex Barker (Author)

• Used

  Hardcover
  2007

  $25.13

  Expertly researched, this wonderful book contains a wealth of information about one of nature's most familiar and versatile ingredients - the humble egg. The book opens with a colourful and comprehensive photographic identification guide to all the well-known varieties of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each variety is examined in detail and accompanied by fascinating information on its origin and the history of its use. As well as providing information on buying and storing, the invaluable techniques section guides you through every step of preparing and cooking egg dishes. Detailed step-by-step instructions allow you to master the art of cooking eggs, from simple boiling and poaching to making meringues, souffles and sauces. With 150 inspirational recipes, from classics such as Poached Eggs Florentine, Spicy Sausage and Cheese Tortilla and Bitter Chocolate Mousses, to original and contemporary ideas, such as Egg Crostini with Rouille, Baked Herb Crepes and Summer Berries in Warm Sabayon Glaze, there is something for every palate. Each dish is beautifully photographed in full-colour, and illustrated step-by-step instructions make the recipe easy to follow and ensure successful results every time. Whether you prefer the comforting taste of a freshly poached egg, the light and fluffy texture of a souffle or the mouth-watering delight of meringue, this is the essential refernce book for every kitchen and every cook.

• Used

  Hardcover
  2007

  $3.28

  The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile too. The book opens with a colourful and comprehensive identification guide to all the well-known types of eggs, such as hen, duck and quail, as well as exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes from Poached Eggs Florentine to Cheese Tortilla and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully and step-by-step instructions make the recipes easy to follow and ensure successful results every time. Alex Barker has worked in the Nestle test kitchens and the marketing department of Buitoni Foods. She then moved into women's magazines before she launched and edited Let's Cook. Alex now works freelance and runs a picture library, Food Features.