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Eggs Hardcover – 7 Oct 2005

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Product details

  • Hardcover: 304 pages
  • Publisher: Quadrille Publishing Ltd (7 Oct. 2005)
  • Language: English
  • ISBN-10: 1844001962
  • ISBN-13: 978-1844001965
  • Product Dimensions: 16.7 x 2.8 x 21.3 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Bestsellers Rank: 436,610 in Books (See Top 100 in Books)

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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)

"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) --This text refers to an out of print or unavailable edition of this title.

From the Inside Flap

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. 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, crˆepe, soufflé, meringue and custard. Classic recipes such as Hollandise Sauce, Eggs Benedict and Lemon Soufflé 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. --This text refers to an out of print or unavailable edition of this title.

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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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Most Helpful Customer Reviews

51 of 52 people found the following review helpful By K. Johnston on 28 April 2008
Format: 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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25 of 27 people found the following review helpful By Lewis Buckle on 16 Nov. 2008
Format: 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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4 of 4 people found the following review helpful By Sheilagh on 4 Mar. 2012
Format: Paperback
This is a really great book, full of ideas for exciting things to do with eggs - just the job as we've recently started keeping hens. I'm enjoying eating my way through it!
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2 of 2 people found the following review helpful By Stella Quick on 4 Jun. 2014
Format: Paperback Verified Purchase
As with all Michel Roux's books this little book is full of recipes that you won't have come across before - not always the easiest but usually guaranteed to give excellent results if you follow the instructions (and Michel's general guidance). Lots of ideas for savoury and sweet dishes from simple to more complicated. The book is very well illustrated and if you've ever wondered if you really have a small / medium or large egg - then look no further than the introduction. For me this is a kitchen classic.
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14 of 16 people found the following review helpful By Claudia Twomey on 27 Oct. 2009
Format: Paperback
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.
The hollandaise sauce is something else.
The best. And it's very easy to follow the recipes.
Thank you so very much Mr. Roux. Give us more please.
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By Wayne Redhart TOP 1000 REVIEWERVINE VOICE on 5 Mar. 2009
Format: Paperback
As a joint-founder of 'Le Gavroche' (along with his brother Danny), Michel Roux has a long-standing reputation as a first-class chef. Although the restaurant has since dropped to two Michelin stars, Roux's reputation remains thoroughly unblemished- the balls-up having occurred shortly after he made the regrettable decision to pass the reins to Michel Roux jnr, his bumbling nephew!

Anyway, to the recipes! I had high eggs-pectations but it's no eggs-aggeration to say that this eggs-pansive literary eggs-position eggs-udes in-eggs-tinguishable eggs-ellence! Roux's eggs-traordinary eggs-actitude of eggs-planation is eggs-emplary and its el-egg-ance cannot be eggs-tolled highly enough. Indeed, the eggs-uberant recipes are eggs-pounded eggs-plicitly enough to be readily eggs-ecuted by both d-eggs-trous eggs-perts and in-eggs-perienced b-egg-inners alike- with scant need for eggs-perimentation or eggs-tensive eggs-trapolation. While one needs some eggs-otic ingredients (to add to r-egg-ular ones, like or-egg-ano, nutm-egg or vin-egg-ar), eggs-amination reveals that none but the most eggs-clusive eggs-amples demands an eggs-orbitant level of eggs-acerbated eggs-penditure. While there are many pre-eggs-isting t-eggs-ts on eggs, Roux's eggs-tremely eggs-haustive l-eggs-icon eggs-hibits that eggs-tra level of eggs-travagance, s-egg-r-egg-ating him from other eggs-tant eggs-ponents (without egg-ception). The eggs-quisite results are pure egg-stasy!

Anyway, I b-egg you to eggs-cuse me if I have become r-egg-rettably over-eggs-cited and gone to a n-egg-ative d-egg-ree of egg-cess, in eggs-pressing myself!
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2 of 2 people found the following review helpful By patches on 22 Mar. 2014
Format: Paperback Verified Purchase
Absolutely brilliant book, covers all you need to know about cooking and using eggs by a master chef, with plenty of recipes.
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6 of 7 people found the following review helpful By Mrs. Christine J. Horseman on 23 April 2010
Format: Hardcover Verified Purchase
I bought this book as a present for a friend - not likely - I am hanging on to it. The pictures are clear and inspiring, the recipes are to die for. What a find.
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