Egg [Hardcover]

Patrick Mikanowski (Author), Lyndsay Mikanowski (Author), Grant Symon (Photographer)

Book Description

Publication Date: April 24, 2007

The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar "egg roll." Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adriá whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.

Editorial Reviews

Review

"It's difficult to say what is more appealing - the refreshing graphic design, the egdy photography, the pithy quotes or the extraordinary recipes." -- Jul FRANCE MAGAZINE

"The incredible, edible ovum has never looked more glamourous than in Lyndsay and Patrick Mikanowski's upscale and oversize Egg, which features stunning photographs of the infinitely versatile ovoid by Grant Symon." -- Jun METROPOLITAN HOME

"Thier new book is a 192-page world that elevates the most basic bonuty to an art form." -- May ATLANTAN

"give the egg its proper due with this new cookbook" "The book is accented by the stunning photography of Grant Symon" -- Jun CHEF MAGAZINE

About the Author

Patrick Mikanowski is an international food development and advertising consultant. He trained as an art director and has traveled the world, meeting chefs and seeking out the best in food. Lyndsay Mikanowski is a landscape designer with a university background in history, sociology, and anthropology. Scottish-born Grant Symon is a specialist in advertising and design photography.

Product Details

• Hardcover: 192 pages
• Publisher: Flammarion (April 24, 2007)
• Language: English
• ISBN-10: 2080305506
• ISBN-13: 978-2080305503
• Product Dimensions: 9.8 x 0.8 x 12.5 inches
• Shipping Weight: 3.6 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,309,950 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars Gorgeous food, gorgeous pictures ... delicious too, March 24, 2008

By 

Robert C. Ross (New Jersey) - See all my reviews
(TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Egg (Hardcover)

An intermediate cook like myself probably cannot create a Caviar "Egg Roll" by Wylie Dufresne or the Hen's Egg "Guy Legay" by Yves Camdeborde -- their culinary innovation is mind blowing.

However, Passard's Eggs Sunny Side Inside or Eric Ripert's Quail's Egg Carbonara Nest give a contemporary twist to some old favorites, and although my versions didn't come out perfectly, they looked and tasted pretty darn good.

Wylie Dufresne of wd-50 fame delivers a riff on the perfect poached-egg texture where the white is "like junket" and the yellow is "egg-yolk fudge." That state is achieved by cooking eggs in 64 degree Celsius (140 F) water for 55 minutes, plus or minus 10 minutes. There is an incredible picture of this perfectly poached egg in this book.

The images in this book are absolutely superb; you simply have to admire the genius of the chefs who created the dishes and the genius of the photographer and the printers who put them on the page.

The text is peppered with facts about eggs, and some very interesting cultural notes. For example, Carlos Fuentes, "Sex without sin is like an egg without salt," and Margaret Thatcher, "It may be the cock that crows but it's the hen that lays the eggs."

The same team produced POTATO, Uncooked and Vegetables by 40 Great French Chefs. "Egg" is one of the best of the collection.


Robert C. Ross 2008

5.0 out of 5 stars Eggsactly on Target, January 11, 2010

By 

G. Troutman (Winston-Salem, NC USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Egg (Hardcover)

Bought as a present for someone who collects eggs. As noted in the online description, the recipes are rather exotic and the pictures are intended to be artistic. Well, that was very accurate in both regards. Great coffee table book for an egg lover, not so good as a cook book for your common omelet-eater.

0 of 1 people found the following review helpful:

2.0 out of 5 stars Disappointing, September 14, 2009

By 

Bookophile (Philadelphia, PA. USA) - See all my reviews

This review is from: Egg (Hardcover)

I was expecting a text book filled with useful facts on creative ways to use eggs, instead I got a book filled with fancy pictures and a few funky recipes. Will look really pretty sitting on the coffee table, but I doubt I'll ever use it in the kitchen.