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Houghton Mifflin Harcourt, 2006-02-24. Hardcover. Very Good. 1.3000 8.4000 6.5000.
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Summary
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.
Details
- Title Eggs
- Author Michel Roux
- Binding Hardcover
- Edition number 1st
- Edition 1
- Pages 304
- Volumes 1
- Language ENG
- Publisher Houghton Mifflin, Somerset, New Jersey, U.S.A.
- Date 2006-02-24
- Illustrated Yes
- ISBN 9780471769132 / 0471769134
- Weight 1.92 lbs (0.87 kg)
- Dimensions 8.56 x 6.42 x 1.08 in (21.74 x 16.31 x 2.74 cm)
- Library of Congress subjects Eggs, Cookery (Eggs)
- Library of Congress Catalog Number 2005018335
- Dewey Decimal Code 641.675
Media 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)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)
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)
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Houghton Mifflin Harcourt, 2006. Hardcover. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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UsedGood. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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EGGS
by Michel Roux / Photography by Martin Brigdale
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NY: John Wiley & Sons. Inc., 2005. First Edition, First Printing. Hardcover. VG+ in VG dust ajcket. Hardcover with light wear, clean and tightly bound; pencil notations and some soiling on the front fly leaf, o/w clean and unmarked. Visible light eddgewar to the dust jackete.
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Desserts
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New York: John Wiley & Sons. Fine copy in fine dust jacket. 2011. 1st. hardcover. 8vo, 288 pp. .
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