Overview
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 patissiers 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, crepe, souffle, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Souffle 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.
Full Product Details
Author: Michel Roux ,
Martin Brigdale
Publisher: Houghton Mifflin Harcourt Publishing Company
Imprint: John Wiley & Sons Inc
Dimensions:
Width: 17.10cm
, Height: 2.70cm
, Length: 21.60cm
Weight: 0.852kg
ISBN: 9780471769132
ISBN 10: 0471769134
Pages: 304
Publication Date: 24 February 2006
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Out of Stock Indefinitely
Availability: In Print
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.
Reviews
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) comprehensive...alluring...[and] beautifully photographed. (New York Times, April 12, 2006)
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) comprehensive...alluring...[and] beautifully photographed. (New York Times, April 12, 2006)
Author Information
Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises. Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.
