Book - 2005
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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 photographs."--BOOK JACKET.
"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. Michel 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,
Publisher: Hoboken, N.J. : Wiley, c2005
ISBN: 0471769134
Branch Call Number: 641.675 ROU
Characteristics: 304 p. : col. ill. ; 22 cm

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Feb 12, 2010

I found this cookbook to be too fancy for what I was hoping for. But if you are looking for Haute Haute Cuisine, then perhaps it would work for you.

sit_walk Aug 21, 2009

Not my thing. It's a beautiful book and the recipes look great, but also chock full of cream, butter, oil, and cheese; which I probably should have expected from a cookbook called "Eggs". If you're looking for health food, you'll need to look elsewhere.

Angtho Aug 05, 2009

Yummmiest recipes. Who knew there was so much you can do with eggs?


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