Eggs - Rilegato

Roux, Michel

Rilegato

ISBN 10: 0471769134 ISBN 13: 9780471769132

Casa editrice: Houghton Mifflin Harcourt, 2006

Riassunto

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.

Su questo libro

Informazioni sull'autore

Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Pâtisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Légion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises.
Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.

Dal risvolto di copertina interno

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. Michel Roux for many years a chef at the top of his profession and 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, crˆepe, soufflé, meringue and custard. Classic recipes such as Hollandise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel's original recipes boast new combination of flavors or a lighter, simpler style of cooking. Illustrated with stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

Dettagli dell'edizione

• Editore: Houghton Mifflin Harcourt
• Data di pubblicazione: 2006
• Lingua: Inglese
• ISBN 10: 0471769134
• ISBN 13: 9780471769132
• Rilegatura: Copertina rigida
• Numero di pagine: 304
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile