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Country Egg, City Egg Hardcover


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Product Details

  • Hardcover: 128 pages
  • Publisher: Artisan; 1ST edition (April 1, 2000)
  • Language: English
  • ISBN-10: 1579651518
  • ISBN-13: 978-1579651510
  • Product Dimensions: 8.1 x 6.4 x 0.6 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,137,912 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Describing eggs as "the ultimate and purest fast food," Gayle Pirie and John Clark set off on an enticing culinary journey through 78 recipes in Country Egg, City Egg, with whimsical drawings by Rollin McGrail adding to the fun. Formerly chefs at San Francisco's much-loved Zuni Cafe, Pirie and Clark enchant readers with eggs elegantly embellished with caviar, easily scrambled with pesto, simply rolled inside a warm tortilla, gently slipped into chicken broth for comforting Zuppa Pavese, and whipped into a frothy, champagne-spiked Sabayon Sauce to serve with fresh berries.

Rustic recipes and more urbane dishes capitalize on the egg's versatility. The Country Eggs section offers eggs baked in half a vine-ripened tomato for summer, as well as the green-and-gold beauty of a frittata layered with tender zucchini and squash blossoms. City Eggs encompasses pan-scrambled eggs enlivened with chopped parsley and green onions and other quick everyday recipes. Pillowy popovers and poached eggs tucked into nests made from patties of potato puree browned in butter provide more leisurely weekend treats. --Dana Jacobi

From Publishers Weekly

The egg is back in style, and few cooks have a fresher take on its amazing versatility than Pirie and Clark, who spent several years planning brunch menus at San Francisco's innovative Zuni Cafe. According to them, "Eggs are the ultimate and purest fast food on the planet," and they prove this with five dozen delightful recipes that follow the seasons and dress up or down to fit the occasion. Eggs in a Tomato Nest or Caramelized Apple Omelets, for example, would suit summer breakfast or lunch tables, while wintry dinners might demand Slow-Cooked Eggs with Black Truffles or a festive Piperade. The authors give plenty of basic egg-cooking advice (poaching, boiling, omelet-rolling), but they also put an irresistible spin on even the simplest fried egg--fried with a splash of Balsamic vinegar, say, or sunny-side up with a handful of wild mushrooms. Their favorite ingredient also turns up in Gruy?re-filled Goug?res, Pasta Carbonara, Chocolate Souffl? and myriad other soups, salads, sandwiches and sauces. Though the health-conscious may frown at the occasional intrusion of duck fat and raw eggs, the simple deliciousness of these dishes will make most cooks want to head right to the kitchen to get cracking. (Apr.)
Copyright 2000 Reed Business Information, Inc.

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Customer Reviews

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Yes, I read it before I gave it to her and now will order one for myself.
SusieOfMD
My aunt and uncle have always made amazing meals and made it look like the easiest thing in the world to do.
Lisa
The recipes also lend themselves to substitution and improvisation if one desires.
jospeh l mehelic, Angling writer

Most Helpful Customer Reviews

20 of 21 people found the following review helpful By Carol Gorelick on March 11, 2000
Format: Hardcover
It's not often that I rave about a cookbook or insist that my Mom and sister buy one too but this is one of those books you gotta have in your collection. The kind of book that will end up with food stuck to the pages that will soon be a bit tattered and bent from fingers flying through them in search of the next easy meal. The recipes are down to earth simple, require few ingredients and small time investments. But the BEST part of the book is that you're made to feel as if you got a sneak peak into the recipe box of two great chefs. And you do. But you don't feel like a dummy trying to cook their food. Cuz these two prove, less is more & simple is best.
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10 of 10 people found the following review helpful By Midwest Book Review on May 4, 2000
Format: Hardcover
Over five dozen recipes for eggs are presented in book packed with winning egg uses, from make-head tomato 'nests' holding eggs to steamed eggs with vinegar and herbs. Country Egg, City Egg is for the egg fan who needs no visual embellishment: recipes are very easy to reproduce without them and provide a wealth of egg dishes not to be found in every cookbook.
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9 of 9 people found the following review helpful By jospeh l mehelic, Angling writer on April 23, 2000
Format: Hardcover
A collection of well thought out, quick and easy egg recipes from two of my long time favorite chefs. Outside of a couple of dishes calling for truffles or caviar almost all of the ingedients can be found at the local supermarket. There are some usefull cooking tips scattered about (one I liked was using a cheap plastic squeeze bottle to control olive oil while making mayonnaise) and even a fledgling cook shouldn't have any trouble following the directions. The recipes also lend themselves to substitution and improvisation if one desires. All and all, a well thought-out, concise, egg cookbook with enough content to keep egg lovers scrambling and poaching for a long time.
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1 of 1 people found the following review helpful By Rock on July 2, 2011
Format: Hardcover Verified Purchase
I love this little book. It's full of some fun and delicious egg recipes. There are rustic, homey (country) recipes and fancier (city) recipes. If you love eggs and need some ideas for easy meals, get this book. I love it.
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