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How to Boil an Egg; Poach one, Scramble one, Fry one, Bake one, Steam one, make them into Omelettes, French Toast, Pancakes, Puddings, Crêpes, Tarts, ... Mousse, Chawanamushi and Meatballs Hardcover – 15 Feb 2013
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"Few things are as uniquely gratifying as knowing how to cook an egg―an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious."―Alice Waters, chef and owner of Chez Panisse
"This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris."―Clotilde Dusoulier, ChocolateAndZucchini.com
"This is the kind of thing I would love to have for breakfast every day."―Oscar de la Renta, fashion designer, The New York Times Style Magazine
"A treasury of scrambled, fried, baked, poached and more."―Country & Town House
"The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies."―The Stylist
"Heralding a new era of egg loving... An egg odyssey... Beautiful."―Metro
"Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg, a stylish new cookbook boasting 84 ways to transform the breakfast favorite."―ELLE
"From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg - organic, bien sur - as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris... Make a tart yourself, and see."―Vogue
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How to Boil an Egg , is a collection of simple and unusual recipes for cooking eggs from Rose Bakery. Eggs are one of the most complete and nourishing of ingredients, and this book shows how tasty and versatile they can be.See all Product description
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I tried making the chocolate orange muffins in two different incarnations, one with low-fat sour cream and Splenda and one as written. I also added about ½ cup chopped candied orange peel to the batter, and it made a wonderful counterpoint to the chopped chocolate studded throughout. The sour cream results in a moist (but not wet) springy batter, while the chopped chocolate (and candied orange peel) added a nice contrast of texture. Note that the 6- 8 muffin yield seems to refer to panettone-style paper muffin cups, as I easily got 12 full-sized muffins.
The next recipe I tried was from the Lunch section; having lived in Japan, I am addicted to the delicate steamed egg custard known as chawanmushi and brought home a set of lovely blue chawanmushi cups. I was thrilled to see not one, but several chawanmushi recipes here, and chose the "My Chawanmushi with Spring Vegetables." Most chawanmushi cups I've seen hold between 4 - 8 oz. of liquid. I filled four of my chawanmushi cups with the stock and veggies and still had an additional cup of custard left over, so you may want to try cutting the amount of stock in half. Also, the chawanmushi recipes call for tasting the raw custard for seasoning before steaming; I skipped that step. The resulting custards were wonderfully creamy and full of little morsels of spring goodness. **There appears to be a typo in the recipes for gratins on pages 60-61; the recipe intros mention using "4 pretty cups or heatproof bowls and a steamer," but this actually refers to the chawanmushi recipes on pages 77-78. The rest of the gratin recipes reference baking the veggies and eggs in an ovensafe dish.**
Finally, I tried the Pumpkin Cake and the Semolina Custard from the Eggs for Tea chapter. I chose to make the pumpkin cake in the form of muffins, and the recipe yielded 20 standard muffins. The cake calls for olive oil, which loaned a fruity softness to the muffins, and the recipe calls for apple pie spice and cinnamon. **Note that the equivalent measurement for the pumpkin puree is not accurate; it calls for 2 cups pumpkin puree (with its original metric measurement of 425 grams); one can of pumpkin is exactly 425 grams, which yields about 1 ¾ cups. I felt like 2 cups of packed pumpkin, plus the 1 cup of olive oil and the ½ cup water, would result in too wet a batter, so you may want to go by the metric measurements if something seems a little off.** I made the optional white chocolate drizzle and topped with toasted pumpkin seeds as pictured. The Semolina Custard comes with a lovely citrus glaze that is also fantastic as a marinade for tofu or chicken!
Overall, "How to Boil an Egg" contains more wonderful recipes from Rose perfectly suited for a light lunch or afternoon tea. Rather than use photos, the book is gorgeously illustrated with photorealistic watercolors by award-winning botanical artist Fiona Strickland. Most of the ingredients should be easy enough to find in your supermarket other than one or two exceptions like matcha, dashi, or purple corn powder, and the results were delicious and simple enough that I would make them on a regular basis. This is comfort food at its best, and fans of Rose Bakery will certainly want to add this to their cookbook collection.
(Review copy courtesy of Phaidon Press)
It was my first introduction to Rose Carrarini and her bakery in Paris and the book and its recipes live up to my expectation.
Great simple recipes, beautiful design layout and wonderful illustrations from the artist Fiona Strickland.
I recommend it to cooks everywhere.
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