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)
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.
Michel Roux's Eggs is a great cookbook that manages to be useful, entertaining, and educational.
I absolutely LOVE this book for it's gorgeous photography and excellent recipes with easy to follow instructions.
I actually bought this book at Williams-Sonoma and overpaid because I could not wait to order it online!
love my michelle books , all 3 of them. eggs, sauces, and pastry, I have had exceptionally good results with
everything, hoping to purchase another set for my daughter.
You will never look at eggs the same way again......buy this book and explore! It is a culinary treasure. A friend bought the book an we made almost every recipe... Read morePublished 7 months ago by K. Bernauer
a really great egg book. if there is a way to serve eggs this book will have a recipe for it.Published 9 months ago by lana smith
Everything you could want to know about eggs is in this book. From using eggs as an emulsifier (mayonnaise, hollandaise), to making the perfect dinner entree using eggs is in this... Read morePublished 10 months ago by Megan Vick
Culinary class was just the basic introduction to cooking eggs...read and follow the recipes and you won't believe the difference in taste just by curdling the eggs for an omelet. Read morePublished 12 months ago by Tami Cloutier
I love the easy to follow setting out. A good investment for your cookbook library. Highly recommended and the michel roux sauces aswell.Published 13 months ago by C Y PRIVOPOULOS
This book was a gift and it arrived as stated. According to my friend she loves the book and enjoys the recipes.Published 19 months ago by Gentle Spinner
Can't go wrong with any of his cookbooks. I also own the Desserts and Pastry ones. He holds nothing back in his knowledge of cooking and you feel that he is right there in the... Read morePublished 20 months ago by Wild Thing Foodie
This is our first year with chickens (and actually, they aren't even full grown yet!) so I was excited to order this book on eggs in preparation for having an abundance of them in... Read morePublished 24 months ago by Collector Girl