Eggs (Hardcover)

by Michel Roux (Author), Martin Brigdale (Photographer) "Eggshells are a natural barrier against germs and bacteria, which is ineffective if the shell is cracked or broken..." (more)
Key Phrases: swiss vinaigrette, light ribbon consistency, quantity crème anglaise, The Waterside Inn (more...)

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)

Product Description
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. Michael Roux--for many years a chef at the top of his profession and a 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, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

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Product Details

• Hardcover: 304 pages
• Publisher: Wiley (March 13, 2006)
• Language: English
• ISBN-10: 0471769134
• ISBN-13: 978-0471769132
• Product Dimensions: 8.3 x 6.6 x 1.2 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #69,499 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

64 of 66 people found the following review helpful:

5.0 out of 5 stars Visually stunning with comprehensive recipes on the subject!, February 8, 2006

By	indiestar "indiestar" (Houston, TX USA) - See all my reviews

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.

27 of 27 people found the following review helpful:

5.0 out of 5 stars A model specialty cookbook, July 8, 2006

By	J. V. Lewis (secure undisclosed location) - See all my reviews (REAL NAME)

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!

30 of 33 people found the following review helpful:

5.0 out of 5 stars Excellent Reference on Technique and Recipes. Buy It., July 21, 2006

By	B. Marold (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

`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).

On the basics, Monsieur Roux is just a little better, not only by the use of the great pics, but also for his explanations of the basic techniques and his order of presentation, but Simmons is really not far behind, and if you happen to already be pretty handy in the kitchen, Simmons' book, with her larger number of recipes, may actually preferable for you.

Roux gives us the following chapters:

Boiling eggs
Poached eggs
Fried Eggs
Scrambled Eggs
Baked Eggs
Omelets
Souffles
Crepes & Batters
Egg-Rich Pastries & Pasta
Custards, Creams & Mousses
Ice Creams
Meringues & Sponges
Sauces & Dressings

Simmons does not cover Crepes & Batters and she does not give a recipe for making fresh egg pasta, but if you are a foodie, the odds are good that you already have seven books with crepe recipes and four books with egg pasta recipes. On the other hand, Simmons has more recipes of every type, including lots of recipes for egg salads and quiches which Roux does not cover (he does have a recipe for the Quiche Lorraine, but that's all). Simmons also has many recipes for strata (eggy layered dishes similar to lasagna) while Roux doesn't even mention them.

On price, it's a really hard call. Both are extraordinarily reasonable, with Roux listing for a scant $24.95. I can find not one thing in Roux' book with which I would take issue. Like Simmons' work, it is a revelation to the novice cook to see the great variety of things you can do with eggs, and how one can, with just a little educated technique, elevate basic dishes such as scrambled eggs, fried eggs, poached eggs, and baked eggs to a whole new level of interest.

If you are a novice cook, get Roux book now! If you are more advanced and have a well-stocked cookbook library, Simmons may be a bit more useful, but you will still learn much from Roux.