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Eggs : The essential guide to cooking with eggs, over 120 recipes, Hardback Book

Eggs : The essential guide to cooking with eggs, over 120 recipes Hardback

Description

This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes.

Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, souffle and custard. Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits.

Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee.

Information

  • Format: Hardback
  • Pages: 304 pages, Full colour photography throughout
  • Publisher: Quadrille Publishing Ltd
  • Publication Date:
  • Category: TV / celebrity chef cookbooks
  • ISBN: 9781787131149

£16.99

£12.05

 
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