Eggs

The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

Customer Reviews:

Visually stunning with comprehensive recipes on the subject!

By indiestar "indiestar" - February 8, 2006

I actually bought this book at Williams-Sonoma and overpaid because I could not wait to order it online! The recipes are simple and written with the care and attention to detail of a professional chef who understands the home cook. The chapters are divided by method of cooking eggs: boiled, poached, fried, etc. Each delves into the specific techniques and then provides wonderful recipes that elaborate on the technique and help you improvise on the delectable simplicity of the eggs.

Michel Roux is a legend in the food world in Europe and has written some wonderful books.

And last but not least, the book is beautiful - the layout is stunning with gorgeous photography! This is a must have for any cookbook lover's library.

One of the best "single-subject" cookbooks I have seen.

A model specialty cookbook

By J. V. Lewis - July 8, 2006

As a big fan of Michel Roux's Sauces, and sick of thumbing through generalist cookbooks looking for the definitive Hollandaise recipe or the exact timing for mollet eggs, I was very happy to see this great chef tackle this fundamental topic. The book has exceeded every expectation. I hoped it would cover the basics: frying, poaching, boiling, etc. It does that in great detail, clearly and accessibly. But it also presents many classic recipes that feature eggs: a very rich and custardy [and easy] cherry clafoutis, a sort of savory-herbed french toast, an outrageously delicious carbonara sauce, mousses, curds, meringues... 299 pages of flawless, rewarding recipes. As with Sauces, I am impressed not just by the depth and accuracy of the contect, but by the outstanding graphic design and photography.

Next time you want to make somebody really happy without spending much time or money, try the Spanish Tortilla with Chorizo. I've been making it for my kids for breakfast and... read more

Excellent Reference on Technique and Recipes. Buy It.

By B. Marold "Bruce W. Marold" - July 21, 2006

`Eggs' by French / English chef and writer, Michel Roux is a book about which I would applaud with much hoopla, if it were not for the fact that there is a probably equally good book, `the good egg' by Marie Simmons which has a greater range of recipes and, I believe equally good advice on all matters eggy.

The irony of both these books is that there is better basic egg wisdom in that old war-horse, `From Julia Child's Kitchen' than there is in either of these two books. Of course, that standard has nowhere near the number of recipes on eggs that are in either of these volumes, but if you want a complete egg library, Julia's classic should be there.

The most marked differences between the two books is that Roux' book is profusely illustrated with truly brilliant photographs illustrating his most important dishes and techniques while Ms. Simmons has many more recipes, some covering whole genera of egg recipes overlooked by Monsieur Roux.

When we are... read more