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Eggs [Hardcover]

Michel Roux
4.6 out of 5 stars  See all reviews (31 customer reviews)

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Book Description

7 Oct 2005
There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, Eggs contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling; how to make the perfect omelette, mousse, souffle and custard. There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. There are also new dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee.


Product details

  • Hardcover: 304 pages
  • Publisher: Quadrille Publishing Ltd (7 Oct 2005)
  • Language: English
  • ISBN-10: 1844001962
  • ISBN-13: 978-1844001965
  • Product Dimensions: 21 x 16.4 x 3.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Bestsellers Rank: 318,424 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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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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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

Most Helpful Customer Reviews
45 of 46 people found the following review helpful
5.0 out of 5 stars Eggy Heaven! 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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23 of 25 people found the following review helpful
5.0 out of 5 stars Simply the best 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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3 of 3 people found the following review helpful
5.0 out of 5 stars Michel Roux, Eggs 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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13 of 15 people found the following review helpful
5.0 out of 5 stars Brilliant 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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5 of 6 people found the following review helpful
5.0 out of 5 stars Fantastic 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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5.0 out of 5 stars Eggs cookbook 22 Mar 2014
By patches
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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5.0 out of 5 stars Great Book 17 Mar 2014
Format:Paperback|Verified Purchase
I absolutely love this book, it is very thorough yet easy to understand with plenty of great pictures. It will be heavily used over the years.
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5.0 out of 5 stars EGGS 24 Feb 2014
Format:Paperback|Verified Purchase
This is an excellent book and really opens up the whole range of cooking with eggs and so well laid out that a moderate cook can produce amazing results and also expand their repertoire quite easily.
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Most Recent Customer Reviews
5.0 out of 5 stars Very good book with lots of illustrations and details for cooks ...
Very good book with lots of illustrations and details for cooks at all levels. As always Michel's books are very good
Published 4 months ago by Amazon Customer
4.0 out of 5 stars Eggs are real fun food
How to use eggs and what it can be used to is shown and detalied so you will learn somting here and show tis off to frends must be a cool thing
Published 10 months ago by odd lie
5.0 out of 5 stars A must for hen keepers!
So glad I bought this book as we have 4 hens and 4 eggs a day! I now have a new found love for baked eggs, and I will never mistreat an egg again!
Published 11 months ago by tg
5.0 out of 5 stars BOUGHT AS A GIFT
COULDN'T COMMENT ON HOW GOOD AS NOT A GREAT FAN OF MICHEL ROUX BUT KNOW RECIPIENT WILL DEF LOVE IT.
Published 11 months ago by Tracey Umpleby
5.0 out of 5 stars eggs
this book is another one of michel roux books good illistrations well presented good well demonstrated it has good tips and alot of advice
Published 12 months ago by Wendy Barrett
5.0 out of 5 stars I would recommend this product to anyone!!
I bought this egg book for my girlfriend for her birthday and she absolutely loves it!! the recipes are fantastic and yummy and the recipes are very easy to make and follow, i... Read more
Published 14 months ago by Mike
5.0 out of 5 stars Who knew you could do so much with eggs?
Having recently got a few hens, we found that we had a lot of eggs in the house and needed some inspiration as to what to do with them. Read more
Published 15 months ago by Berliner
5.0 out of 5 stars michel roux EGGS
This book is very good book.Lots of good ideas, a must have if you like cooking. And easy to follow.
Published 16 months ago by boo
5.0 out of 5 stars Meringue-tastic!
I never knew that you could do so much with eggs! From meringues to custards to omelettes to divine eggs on their own - who knew you could make eggs so flavoursome! Read more
Published on 10 Dec 2011 by calder lover
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