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Synopsis

The definitive guide to choosing, cooking and enjoying eggs.

Comprehensive, full-color 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.

Includes a wealth of invaluable information on buying, storing and preparing eggs, with detailed step-by-step instructions demonstrating every cooking technique-from basic boiling to making meringues and soufflés.

Features 150 inspirational recipes, 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 Arugula, Tomato Bread and Butter Pudding, and Frozen Grand Marnier Souffles.

Each dish is beautifully photographed in full-color, with illustrated step-by-step instructions showing you how to achieve the final result.

Whether you prefer the comforting taste of a freshly poached egg, the light and fluffy texture of a soufflé or the mouthwatering delight of a meringue, Egg provides the perfect inspiration-and the perfect recipe. It is an essential book for every kitchen.