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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.
Product Description
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.
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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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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
39 of 41 people found the following review helpful
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.
17 of 20 people found the following review helpful
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...
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...
10 of 12 people found the following review helpful
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.
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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Most Recent Customer Reviews
Michel Roux, Eggs
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!
Published 2 months ago by Sheilagh
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 5 months ago by calder lover
Brilliant service
I already have this great little book, always looking for something different to do with eggs and this book gives u them, I ordered this for my brother and sister in law in France... Read more
Published 8 months ago by M. Brennand
eggscellent
Sorry about the review title. Some people would think that a cook book on eggs would be boring. Don't be put off by this. It's packed with all sorts of helpful hints and tips. Read more
Published 9 months ago by Rusty
Egg-zactly what I wanted!
Love Michel Roux and this book reflects his love for all foods beautifully. Who else could write a whole cookbook around the humble egg :o) Add it to your collection!
Published 14 months ago by Gary
Inspiring and brilliant
Stuffed with recipes and pictures that all have one thing in common - eggs of course. But there's a lot more to this book than that basic qualification might suggest. Read more
Published 15 months ago by G. Fielder
Chefs review
This is one of the only recipe books that I have found that gives lots of good recipes, easily and precicely for egg and'puds' recipes. My the master himself, a great book!
Published 16 months ago by ricardo
A must !
You will not believe the incredible food you can create from the humble egg !
But then again with Michel Roux in your hand, why wouldn`t you ? Read more
But then again with Michel Roux in your hand, why wouldn`t you ? Read more
Published 16 months ago by Peter H
Become an egg-spert and love it.
If you love eggs, you will love this book. If you don't, you will learn to love eggs.
Excellent and clear recipies with a clear introduction on why or what. Read more
Excellent and clear recipies with a clear introduction on why or what. Read more
Published 17 months ago by Marnix Kemme
eggciting!
Like Michel's book of pastry, I was surprised by the small size of this book, but not by it's contents. Read more
Published 19 months ago by Mr. D. Boocock
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