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Eggs (Hardcover)

by Michel Roux (Author), Martin Brigdale (Photographer) "Eggshells are a natural barrier against germs and bacteria, which is ineffective if the shell is cracked or broken ..." (more)
3.7 out of 5 stars  See all reviews (9 customer reviews)

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Product details

  • Hardcover: 304 pages
  • Publisher: John Wiley & Sons (15 Mar 2006)
  • Language English
  • ISBN-10: 0471769134
  • ISBN-13: 978-0471769132
  • Product Dimensions: 21.3 x 16.5 x 2.8 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon.co.uk Sales Rank: 905,554 in Books (See Bestsellers in Books)

    Popular in this category:

    #44 in  Books > Food & Drink > Food Writers > Albert & Michel Roux

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  • See Complete Table of Contents

Product Description

Review

"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." (New York Times, Dining In/Dining Out Section, June 7, 2006)

You are not likely to find gull′s eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux gives you an idea of how comprehensive this alluring book is. It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed.
Mr. Roux, a Michelin three–star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch.
His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed.—Tony Cenicola (The New York Times, April 12, 2006)



Review

"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." (New York Times, Dining In/Dining Out Section, June 7, 2006)

"comprehensive...alluring...[and] beautifully photographed." (New York Times, April 12, 2006)

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Inside This Book (Learn More)
First Sentence
Eggshells are a natural barrier against germs and bacteria, which is ineffective if the shell is cracked or broken. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

9 Reviews
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Average Customer Review
3.7 out of 5 stars (9 customer reviews)
 
 
 
 
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25 of 25 people found the following review helpful:
5.0 out of 5 stars Eggy Heaven!, 28 April 2008
By K. Johnston (Hove, UK) - See all my reviews
(REAL NAME)   
This review is from: Eggs (Paperback)
Okay, time to put jokes about egg powder and egg sarnies aside. I wouldn't want anyone thinking of buying this book to be put off as this is quietly a work of total genius. And actually that's the thing about the egg. It is a bit like the potato in that way - a humble, simple ingredient - but it can be used in so many delicious ways. It's a perfect food. If you only have an egg in the cupboard then you have a meal. And in this book Michel Roux exploits the egg oeufre (apologies...) to the maximum - from eggs as breakfast, as comfort food, as elegant dish, as bit of cheffy brilliance. But I quite disagree that his recipes are tricky. Yes, he might throw in the odd technique, but all that requires is a little bit more attention, nothing a regular kind of a cook like me can't handle. And the results are so worthwhile! I defy anyone to not become addicted to his scrambled eggs - do it once, and you will never again have to endure overcooked, grey, rubbery scrambled eggs. We are talking silky, eggy perfection on a plate. Please, I urge you, if you want to eat simply, but well, for the rest of your life, all you need is a copy of this inspired and authoritative book on your cookbook shelf.
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9 of 10 people found the following review helpful:
5.0 out of 5 stars Simply the best, 16 Nov 2008
This review is from: Eggs (Paperback)
I admit I do a lot of cooking, and consequently find this book easy to follow. I have around 100 cookbooks by many chef's, from Delia Smith (Safe and easy 1st time recipes) to Thomas Keller (Loads of practice needed, but worth it).

Michel Roux's "Eggs" is one of my favourites, and superb for filling in a rainy Sunday morning. Every recipe I've tried from this book has taken my cooking up a level in flavour and texture, with the only limit from perfection being my own inability in presentation. The book covers the versatility of eggs superbly, with a myriad of applications included - and the explanations are excellent. Never before have I been able to cook a Scotch Egg with the egg perfectly cooked instead of a bullet in the middle of a sausage. The Pasta recipe is just sublime...
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7 of 9 people found the following review helpful:
3.0 out of 5 stars Eggs, 12 April 2008
By J. C. Wright (London) - See all my reviews
(REAL NAME)   
This review is from: Eggs (Paperback)
I found this book an inspiing read, but most of the recipes, although they look easy were to me quite complicated to make (it is Michel Roux after all!) I would say they would be difficult to manage without a fair amount of experience. All the same, it's a beautifully written book with lovely photograhy and quite nice just to read.
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Most Recent Customer Reviews

5.0 out of 5 stars A must have for any kitchen
I love this book its well written, easy to follow and with a bit of practice easy to get right. I bought the book for my mum, used it first and have now ordered one for my friend... Read more
Published 4 days ago by Mrs. S. J. Moore

5.0 out of 5 stars Brilliant
This book is a MUST. There is go way around it.
It has the best recipe for meringues. My family couldn't believe how light they were. Read more
Published 24 days ago by Claudia Vaz

1.0 out of 5 stars Flop
Eggs

Most of the recipes I have tried just did not work out ! and I have plenty of cooking experience. Read more
Published 7 months ago by I. Turco

5.0 out of 5 stars A real eggs-travanganza of culinary ideas
As a joint-founder of 'Le Gavroche' (along with his brother Danny), Michel Roux has a long-standing reputation as a first-class chef. Read more
Published 8 months ago by Wayne Redhart

1.0 out of 5 stars 'Egg' Shake
I hear you Silverback - he has also chosen to leave out the modern day magic that is Egg Powder! As we all know a nutritious Egg shake is what everyone needs to kick start the... Read more
Published 20 months ago by A. Allen

3.0 out of 5 stars Am I Cracking Up?
Great book, more or less, but it makes no mention of the mighty Long Egg, the acknowledged king of eggs and foot-long slice of white and yellow heaven. Read more
Published 20 months ago by The Silverback

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