Eggs

by Michel Roux, Martin Brigdale

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.

Genres: Cookbooks, Cooking, Food, Nonfiction

304 pages, Hardcover

First published October 7, 2005

Reviews

[Lobstergirl · Rating 3 out of 5]

A splendid oeuvre on the oeuf, with captivating photogroeufs. Would that I had a choeuf to souffl an oeuf or fry an Ei.

[Trista · Rating 5 out of 5]

My all time favorite cook book! Makes good use of my chickens! Not a recipe in it I haven't liked so far!

[Justin · Rating 5 out of 5]

Good book with some of the best layout/pictures I've seen. There wasn't much here in terms of tips and technique (although it had more than most cookbooks) as it was mostly recipes (which looked delicious!)

[Anne-Marie · Rating 4 out of 5]

Love the cookbook for all its technicalities on the cooking, frying, poaching, scrambling of eggs. And these are only a few of the methods used.

Not all recipes have a low threshold for home cooking, some are very time consuming and others have harder-to-get ingredients. But that goes with the territory of a Michelin-star chef.

I already have some favourite recipes and as a huge lover of eggs I intend to try them all.

[Kristian · Rating 3 out of 5]

Great cookbook to learn any egg-cookery related skill. Not great for all around meals, but hey, you'll learn to make great poached eggs, deep-fried eggs, any sort of scramble, omelet, soft-hard boiled… the list goes on.

[Mauricio · Rating 5 out of 5]

Very good and reliable book. Very detailed and precise in all recipes that I tried. It might be luck but all my Souffles from the book came out perfect. A must have in every cook kitchen either amateur or professional.

[Cinara · Rating 4 out of 5]

I juts bought it! The recipes look great, can't wait to try them!

[Michael]

I skimmed it. While the technique parts are clear and helpful, none of the recipes are things I would make at home.

[Warot Rodolph · Rating 5 out of 5]

Absolutely brilliant
If you thought you knew about eggs, well think again and read this masterpiece!
So worth it!

[Mauro Kaliski · Rating 5 out of 5]

Excelente livro, indico a todos!!

[Marie · Rating 3 out of 5]

Pg 290 chocolate sabayon. Divine!

[George · Rating 3 out of 5]

Generally very good, but steer clear of the macarons recipe, it's not up to scratch.

[Eliza · Rating 5 out of 5]

Monsieur Michel Roux I love you!!