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Sent from Greece
Description
Specifications
Michel Roux is one of the most famous chefs in the world. His restaurant The Waterside Inn in Bray has held three Michelin stars for 21 amazing years.
He has been awarded countless accolades and distinctions, and serves as a gastronomy consultant for Celebrity Cruises and British Airways. Michel Roux, a man with a passion for different cuisines, is the ideal author to take a new, fresh look at one of the oldest foods, the egg.
"I respect and admire the egg for its incredible ability to perform excellently in all forms of cooking. In my opinion, the egg is an underrated food, often overshadowed by other more expensive luxury ingredients. Thus, I decided it was time for me to write a book about this most fragile and defenseless food of all, to bestow upon the egg the honor it deserves."
The egg is the most complete and simple food, highly nutritious, and is used in various preparations, mainly quick meals, while also being a smart solution for dinner gatherings. It is also a favorite ingredient among pastry chefs and dessert chefs.
Each chapter of the book revolves around a method of cooking eggs, from boiling, frying, poaching, "en cocotte," and "scramble," to creating the perfect omelette, crepe, meringue, cream, and soufflé.
Classic recipes like hollandaise sauce, eggs Benedict, and lemon soufflé take on a new modern dimension, while Michel's authentic recipes promote new flavor combinations and a lighter, simpler cooking style.
Illustrated with stunning photographs and designed in a modern, clear, and easy-to-read style, "The Eggs" has everything that characterizes a great classic cookbook.
Manufacturer
- Author
- Michel Roux
- Publisher
- Le Monde / Les Livres du Tourisme
- Language
- Greek
- Cover
- Hardcover
- Number of Pages
- 303
- Release Date
- 1/2007
- Publication Date
- 2007
- Dimensions
- 17x22 cm
- Award
- -
- ISBN-13
- 9789608382091
Important information
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