The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert [Paperback]

Marie Simmons (Author)

Book Description

Publication Date: April 4, 2006

The James Beard Award–winning guide to cooking with one of the most feared and revered ingredients in the kitchen.
 

In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans.” Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.

Editorial Reviews

About the Author

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table's Things Cooks Love, Fresh & Fast, The Good Egg, and 365 Ways to Cook Pasta. She was a columnist for Bon Appetit for eighteen years.

Product Details

• Paperback: 464 pages
• Publisher: Houghton Mifflin Harcourt; None edition (April 4, 2006)
• Language: English
• ISBN-10: 0618711945
• ISBN-13: 978-0618711949
• Product Dimensions: 9.2 x 7.3 x 1.2 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #32,121 in Books (See Top 100 in Books)
  • #13 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy

More About the Author

Seattle-based Sur La Table has kept its finger on the pulse of America's cooks since opening its doors in 1972 at Seattle's historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca. A destination for iconic chefs like Julia Child, Jacques Pepin, Martha Stewart, and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools. With a successful catalog, Web site, cooking class program, and stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain. To find out more about Sur La Table, go to www.surlatable.com.

Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

5.0 out of 5 stars The Perfect Food, July 4, 2007

By 

Jo Ann Henderson "Tisino" (Seattle, WA USA) - See all my reviews
(REAL NAME)   

This review is from: The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert (Paperback)

The Good Egg: More than 200 Fresh Approaches from Breakfast to DessertWho knew there were so many different ways to cook an egg? This is more than a recipe book. Each chapter begins with a series of egg facts and explanations, beginning with the cholesterol controversy, and moving us into the anatomy of an egg. Then, there are the instructions. The perfect scrambled egg; the perfect boiled egg, etc. But, above all, there are the innovative ways in which the egg is served up as the centerpiece of the meal. I love books with pictures -- and there are none in this book. But, they were not missed. The book is so well written that it is totally engaging from page 1 through all 200+ recipes. What Michel Roux has done for the European egg, Marie Simmons has matched with eggs in the American kitchen. Whether you are a new cook or a kitchen diva, this book should be among your repertoire of well read and worn reference material. A Must Have!

12 of 12 people found the following review helpful:

5.0 out of 5 stars Fantastic book from beginner to expert chef, March 28, 2007

By 

bobcat steph (United States) - See all my reviews

This review is from: The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert (Paperback)

I LOVE this cookbook.

It is full of tips, stories, and quotes that make it an easy read and excellent instruction manual. Even if you've made eggs a thousand times over, or are a novice like me, it's great to have some definite "perfect" cooking techniques to get your eggs right EVERY TIME.

The recipes cover every meal and snack imaginable and are wonderful for making a well-prepared meal, snacks for a party, or when you only have a few minutes to whip something up yourself.

I consider this an essential cookbook for any level cook.

7 of 7 people found the following review helpful:

5.0 out of 5 stars The Good Egg is a Good Book, January 13, 2009

By 

John Lillis "jlrm" (chicago, il) - See all my reviews
(REAL NAME)   

This review is from: The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert (Paperback)

Eggs get short shrift in cookbooks and dining. They are healthy, tasty, economical and lend themselves to breakfast, lunch, dinner and entertaining. This is a great book with a wide variety of recipes, fundamental techniques, nice variations and easy to follow recipes. Each of the recipes I've tried has turned out well. And because she explains the fundamental technique for a frittata or quiche (for example) I could now put one together without even referring to the book.