- Hardcover: 304 pages
- Publisher: Houghton Mifflin Harcourt; 1 edition (February 24, 2006)
- Language: English
- ISBN-10: 0471769134
- ISBN-13: 978-0471769132
- Product Dimensions: 6.7 x 1.1 x 8.5 inches
- Shipping Weight: 1.7 pounds
- Average Customer Review: 41 customer reviews
- Amazon Best Sellers Rank: #648,788 in Books (See Top 100 in Books)
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Eggs Hardcover – March 13, 2006
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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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Here's what's better in Eggs by Michel Roux:
--It is a nicer quality book: Bound and beautiful color photos. The Good Egg is paperback.
--More sophisticated cooking techniques.
Here's why I like 'The Good Egg' better:
--Most importantly: 'The Good Egg' has more to choose from for everyday cooking.
--There are more recipes in 'The Good Egg'.
--I like her bread pudding and frittata recipes.
--There is a lot of information presented about eggs. As an owner of a lot of chickens, which produce a lot of eggs, this information has been very worthwhile. I pass along recipes to our egg buyers and I also recommend 'The Good Egg' to the egg-eaters that I know.
It has been very interesting for me to see--then try--different techniques for producing specific well-known dishes (for instance omelets). But, to tell the truth, I still make my omelets per the instructions I read in an older food magazine article.
And if you are a young and inexperienced cook you will like Eggs: Fresh, Simple Recipes for Frittatas, Omelets, Scrambles & More. It is very basic, but has very nice recipes and info.
And if you are looking for instructions for a true Spanish tortilla, take a look at The New Spanish Table. A true Spanish tortilla is not the easiest dish to master, but it is (of course this is my opinion) a wonderful thing to create, present and eat. It is my all-time favorite egg dish.
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.
The recipes are brief, with few ingredients. Roux is French and his interpretation of egg cooking is obviously derived from French cooking. Serving sizes are small, but made up for by rich sauces and meat accompaniments. If you don't like cream and/or butter, this book is not for you.
The recipes are very much dependent on technique, and therefore are deceptively simple. A beginning cook might therefore find some of the recipes somewhat frustrating.
Well illustrated, the book covers everything from appetizers, main courses, and deserts, including ice creams/custards.
If you're beyond the "beginner" stage of home cooking, and enjoy eggs and "rich" French cooking, I recommend this book.