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Eggs Hardcover


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Product Details

  • Hardcover: 304 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (March 13, 2006)
  • Language: English
  • ISBN-10: 0471769134
  • ISBN-13: 978-0471769132
  • Product Dimensions: 8.6 x 6.4 x 1.1 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #37,076 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." (New York Times, Dining In/Dining Out Section, June 7, 2006)

You are not likely to find gull's eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux gives you an idea of how comprehensive this alluring book is. It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed.
Mr. Roux, a Michelin three-star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch.
His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed.—Tony Cenicola (The New York Times, April 12, 2006)

From the Inside Flap

The egg is the simplest and most complete food, highly nutritious and versatile enough  for the quickest of meals or the smartest of dinner parties. It's also a favorite of Pâtissiers and dessert chefs. Michel Roux—for many years a chef at the top of his profession and global traveler with a passion for different cuisines—is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crˆepe, soufflé, meringue and custard. Classic recipes such as Hollandise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel's original recipes boast new combination of flavors or a lighter, simpler style of cooking. Illustrated with stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.


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Customer Reviews

4.7 out of 5 stars
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Michel Roux's Eggs is a great cookbook that manages to be useful, entertaining, and educational.
Esther Schindler
I absolutely LOVE this book for it's gorgeous photography and excellent recipes with easy to follow instructions.
Tammie Guzzo
I actually bought this book at Williams-Sonoma and overpaid because I could not wait to order it online!
indiestar

Most Helpful Customer Reviews

87 of 88 people found the following review helpful By indiestar VINE VOICE on February 8, 2006
Format: Hardcover
I actually bought this book at Williams-Sonoma and overpaid because I could not wait to order it online! The recipes are simple and written with the care and attention to detail of a professional chef who understands the home cook. The chapters are divided by method of cooking eggs: boiled, poached, fried, etc. Each delves into the specific techniques and then provides wonderful recipes that elaborate on the technique and help you improvise on the delectable simplicity of the eggs.

Michel Roux is a legend in the food world in Europe and has written some wonderful books.

And last but not least, the book is beautiful - the layout is stunning with gorgeous photography! This is a must have for any cookbook lover's library.

One of the best "single-subject" cookbooks I have seen.
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52 of 53 people found the following review helpful By J. V. Lewis VINE VOICE on July 8, 2006
Format: Hardcover Verified Purchase
As a big fan of Michel Roux's Sauces, and sick of thumbing through generalist cookbooks looking for the definitive Hollandaise recipe or the exact timing for mollet eggs, I was very happy to see this great chef tackle this fundamental topic. The book has exceeded every expectation. I hoped it would cover the basics: frying, poaching, boiling, etc. It does that in great detail, clearly and accessibly. But it also presents many classic recipes that feature eggs: a very rich and custardy [and easy] cherry clafoutis, a sort of savory-herbed french toast, an outrageously delicious carbonara sauce, mousses, curds, meringues... 299 pages of flawless, rewarding recipes. As with Sauces, I am impressed not just by the depth and accuracy of the contect, but by the outstanding graphic design and photography.

Next time you want to make somebody really happy without spending much time or money, try the Spanish Tortilla with Chorizo. I've been making it for my kids for breakfast and they love it, but it is equally well-received with wine and candles. With a little more effort, make the fresh egg noodles. They are silky, rich, and redolent of olive oil, ready for the simplest sauce [or a manly Bolognese], the basis for a memorable but simple supper.

If you master a couple dozen egg recipes you'll always have something to fall back on. You may even come to see eggs as main-course material.

Highly recommended!
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67 of 72 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on July 21, 2006
Format: Hardcover Verified Purchase
`Eggs' by French / English chef and writer, Michel Roux is a book about which I would applaud with much hoopla, if it were not for the fact that there is a probably equally good book, `the good egg' by Marie Simmons which has a greater range of recipes and, I believe equally good advice on all matters eggy.

The irony of both these books is that there is better basic egg wisdom in that old war-horse, `From Julia Child's Kitchen' than there is in either of these two books. Of course, that standard has nowhere near the number of recipes on eggs that are in either of these volumes, but if you want a complete egg library, Julia's classic should be there.

The most marked differences between the two books is that Roux' book is profusely illustrated with truly brilliant photographs illustrating his most important dishes and techniques while Ms. Simmons has many more recipes, some covering whole genera of egg recipes overlooked by Monsieur Roux.

When we are dealing with eggs, especially those famous French basics of omelets, poached eggs, baked eggs, souffles, and scrambled eggs, the whole story is in the technique, and that technique probably has to be practiced several times before getting it right, especially the famous dexterity required to prepare the perfect omelet. The irony is that according to Elizabeth David, the best omelet technique happens to be the one which you like (after which she proceeds to give a ten step procedure for how to make a good omelet).
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19 of 19 people found the following review helpful By Toni VINE VOICE on February 3, 2007
Format: Hardcover
I apologize for that profoundly corny title. But I'm not a writer, just a foodie, and it was the best I could come up with for this great encyclopedia of egg knowledge.

Michel Roux is a well-known and much respected chef of the culinary world, and he can rival the more mainstream names of French masters such as Jacque Pepin, Jacque Torres, and others. But do not hesitate to learn at the feet of a master. His latest tome of education is "Eggs" and what a delight to the eyes and palate!!

Through the use of brilliant photography and straight-forward writing, Chef Roux imparts the complexities and simplicities of the most central ingredient used in recipes.......the egg.

How much can one write about a small and oval object? Apparently, 304 pages worth. And every single page devotes itself to the joys and potential that this lovely little gift of nature can give you. He begins his book with the introduction of the egg, which could have been a chapter in and of itself. His book presentation is as such:

Introduction: Different kinds of eggs including the basics and facts.

Boiled Eggs

Poached eggs

Fried eggs

Scrambled eggs

Baked eggs

Omelets

Souffles

Crepes and batters

Egg-rich pastries and pasta (my absolute favorite chapter!!)

Custards, creams, and mousses

Ice Creams

Meringues and sponges

Sauces and dressings

Index

The education encompasses just about all the forms of baking and cooking that one uses because eggs are usually neccessary in most recipes. Therefore Chef Michel shows it used from seafood to vegetables to pastry.
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