Eggs - 150 Great Recipes

Author: Alex Barker

ISBN10: 754817199
ISBN13: 9780754817192

Publisher: Lorenz Books

Price: £9.99
Pages: 264
Edition: Hardback with plc and jacket
Publish date: Februar 2007

Outline:
Over 150 fantastic recipes for souffles, omelettes, frittatas, sauces, meringues and batters A comprehensive, full-colour photographic identification guide to all the well-known eggs such as hen, duck and quail, as well as the more exotic varieties such as goose, ostrich and emu How to buy, store and prepare eggs, with detailed step-by-step instructions demonstrating every cooking technique - from foolproof boiling, poaching, frying, baking, scrambling and coddling, to making meringues and souffles Inspirational recipes range from classics, such as Scrambled Eggs with Smoked Salmon, Salad Nicoise and Baked Custard with Burnt Sugar, to contemporary ideas, such as Shirred Eggs with Pancetta and Rocket, Tomato Bread and Butter Pudding, and Frozen Grand Marnier Souffles Illustrated step-by-step instructions make every recipe easy to follow, with more than 800 stunning photographs to guide and inspire Expertly researched, this wonderful book contains a wealth of information about one of nature's most familiar and versatile ingredients - the humble egg.The book opens with a colourful and comprehensive photographic identification guide to all the well-known varieties of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each variety is examined in detail and accompanied by fascinating information on its origin and the history of its use.As well as providing information on buying and storing, the invaluable techniques section guides you through every step of preparing and cooking egg dishes. Detailed step-by-step instructions allow you to master the art of cooking eggs, from simple boiling and poaching to making meringues, souffles and sauces.With 150 inspirational recipes, from classics such as Poached Eggs Florentine, Spicy Sausage and Cheese Tortilla and Bitter Chocolate Mousses, to original and contemporary ideas, such as Egg Crostini with Rouille, Baked Herb Crepes and Summer Berries in Warm Sabayon Glaze, there is something for every palate. Each dish is beautifully photographed in full-colour, and illustrated step-by-step instructions make the recipe easy to follow and ensure successful results every time.Whether you prefer the comforting taste of a freshly poached egg, the light and fluffy texture of a souffle or the mouth-watering delight of meringue, this is the essential refernce book for every kitchen and every cook.