This is the essential guide to preparing and cooking eggs, with 150 tempting recipes. It comes with photographic identification of all the well-known eggs, such as hen, duck and quail, as well as the more exotic varieties, such as goose, ostrich and emu. It includes information on buying, storing and preparing eggs, with step-by-step instructions demonstrating cooking techniques, from basic boiling to making meringues and souffles. It features 150 recipes from classics such as Scrambled Eggs with Smoked Salmon to more contemporary dishes such as Shirred Eggs with Pancetta and Rocket. The egg is one of the most versatile and useful ingredients in cooking, and this book examines all the varieties of eggs from each species in detail, providing information on nutrition and buying and storing, as well as how to cook egg dishes. With inspirational recipes from classic Poached Eggs Florentine, Spicy Sausage and Cheese Tortilla, and Bitter Chocolate Mousses, to original ideas such as Egg Crostini with Rouille, Baked Herb Crepes and Summer Berries in Warm Sabayon Glaze, there is something for every palate.
With step-by-step instructions and photographs of every dish, this volume is an essential in every kitchen, for every cook.
Alex Barker is a leading authority on food publications. After a career as home economist and cooking editor, she now works freelance as a food writer, as well as running a picture library, Food Features.