Eggs

This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes.Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, soufflé and custard.Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Soufflé, Crème Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crème Brulée.

ISBN:	9781787131149
Publisher:	Quadrille
Imprint:	Quadrille Publishing
Published date:	19 Apr 2018
DEWEY:	641.675
DEWEY edition:	23
Language:	English
Number of pages:	288
Weight:	1094g
Height:	226mm
Width:	181mm
Spine width:	29mm

Write a review

Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: