Eggs

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 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, cr DEGREESepe, souffle, meringue and custard. Classic recipes such as Hollandise Sauce, Eggs Benedict and Lemon Souffle are given a modern twist, while Michel's original recipes boast new combination of flavors or a lighter, simpler style of cooking. Illustrated with stunning photographs and designed in a clear, modern, easy-to-follow style, "Eggs" is set to become a classic.Roux, Michel is the author of 'Eggs' with ISBN 9780471769132 and ISBN 0471769134.