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Eggs: the Essential Guide to Cooking with Eggs, over 120 Recipes
Michel RouxThis new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes.
Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, soufflé and custard.
Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Soufflé, Crème Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crème Brulée.
Intro; TITLE PAGE; COPYRIGHT PAGE; TABLE OF CONTENTS; INTRODUCTION; 1 BOILED & MOLLET EGGS; 2 POACHED EGGS; 3 FRIED EGGS; 4 SCRAMBLED EGGS; 5 BAKED EGGS; 6 OMELETTES; 7 SOUFFLÉS; 8 CRÊPES & BATTERS; 9 EGG-RICH PASTRIES 10 CUSTARDS, CREAMS & MOUSSES; 11 ICE CREAMS; 12 MERINGUES & SPONGES; 13 SAUCES & DRESSINGS; INDEX.- Preuzeti
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