Eggs : The essential guide to cooking with eggs, over 120 recipes Hardback
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.
- Format: Hardback
- Pages: 304 pages, Full colour photography throughout
- Publisher: Quadrille Publishing Ltd
- Publication Date: 01/04/2018
- Category: TV / celebrity chef cookbooks
- ISBN: 9781787131149