Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Egg on the Menu, Hardback Book

Egg on the Menu Hardback



The Chicken came first, now there is Egg: the second book in the On the Menu series.

Egg is a universal product, prepared around the world.

It is versatile and affordable, can be found in all cultures and has endless applications.

Yet you can use it in very original ways. Luc Hoornaert has collected 60 recipes from his travels around the world.

What are the classics? How do other cultures use egg in the kitchen? How do top chefs make dishes based on eggs? This book reveals all.




Free Home Delivery

on all orders

Pick up orders

from local bookshops

Also by Luc Hoornaert   |  View all