Books – Food – Eggs
Books 1 to 6 of 6 – Eggs |
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Eggs by Michel Roux
The egg is the simplest and most complete food – perfect for a cosy evening in, versatile enough for the smartest of dinner parties, the favourite of patissiers and dessert chefs. Trained in the classic French style and with a passion for different cuisines Michel Roux uses all of his skill and experience to take a new look at one of the oldest foods of all. Eggs contains a compilation of the best 100 egg recipes. There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle and Crème Caramel. There are dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crème Brulee.
Paperback, 304 pp, $24.95. Buy
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Eggs by Alex Barker
This book opens with a photographic identification guide to all the well-known varieties of egg, such as hen, duck and quail, as well as exotic varieties such as ostrich and emu. Each variety is examined in detail and accompanied by information on its origin and the history of its use. With 150 recipes, from classics such as Poached Eggs Florentine, Spicy Sausage, Cheese Tortilla and Bitter Chocolate Mousses, to original and contemporary ideas, such as Egg Crostini with Rouille, Baked Herb Crepes and Summer Berries in Warm Sabayon Glaze, there is something for every palate. Each dish is photographed in full-colour, and illustrated step-by-step instructions make the recipe easy to follow and ensure successful results.
Hardback, 264 pp, $24.95. Buy
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Fabulous Ways With Eggs: Make The Most Of Eggs With How-To Techniques And Over 50 Step-By-Step Recipes by Alex Barker
This authoritative and beautiful book provides essential information on preparing, storing and cooking with eggs, including instructions on all the basic cooking techniques, from basic boiling to scrambling, frying, poaching and much much more.
Designed to make the most of eggs in every way, it features classic recipes such as Baked Eggs with Creamy Leeks, Smoked Fish Souffle Pudding and Blueberry Muffins, as well as more exotic dishes, such as Prawn and Egg-Knot Soup and Vegetable Tempura.
Paperback, 96 pp, $12.95. Buy
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Omelettes, Souffles and Frittatas by Lou Seibert Pappas
Eggs never went out of fashion among good cooks, and now with good news on the health front they’re back in high style. Souffles and frittatas are all the rage again, and omelettes are a must for any refined brunch or light summer supper. This classic triad of egg dishes is the cook’s secret weapon-marvelously versatile, fast, and easy to whip up, yet certain to evoke sighs of rapture and awe in your guests. Here Lou Pappas shows how easy it is to master these ethereal creations and bring delight to your table at breakfast, lunch, or dinner.
Paperback, 96 pp, $22.95. Buy
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The Totally Eggs Cookbook by Helene Siegel
Regardless of their bad press in recent decades, eggs are here to stay. Recipes include all the domestic classics, along with some exotic surprises. There is also a chapter on egg-essential basics such as the perfect pound cake, the supreme souffle, and the zenith in zabaglione. Why not give the “incredible, edible egg” a break and rediscover this low cost, high-protein, low-fat and highly versatile food
Paperback, 96 pp, $8.95. Buy
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The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert by Marie Simmons
Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award. Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cooking
Paperback, 446 pp, $20.95. Buy
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