Customer Reviews

Egg

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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

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.

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.

A rich and sumptuous book with stunning photography and a single minded focus on strange and beguiling quotes on, and recipes for, eggs.