Egg

Egg

The humble egg has never been so gloriously celebrated. Lyndsay and Patrick Mikanowski's latest culinary odyssey is a collection of forty recipes from some of the world's most innovative and exciting chefs. Together, they have put their culinary expertise to the service of the egg, revealing it in ways never seen before.
Whether raw, cooked, fried, hard-boiled, soft-boiled, sweet, or savory, the egg is transformed into a gastronomic feast, with exceptional dishes such as almond-stuffed eggs with black cumin omelets, scrambled eggs with truffles, or an extraordinary update of crème brûlée. These superb recipes are complemented by the photography of Grant Symon, who has received many prestigious design awards.
As for whether the chicken or the egg came first...

Produktdetails

• Autoren: Lyndsay Mikanowski, Patrick Mikanowski, Patrick Mikanowski Mikanowski, Grant Symon, Lyndsay Mikanowski Mikanowski
• Mitarbeit: Grant Symon (Fotografien)
• Verlag: Flammarion
• Inhalt: Buch
• Produktform: Taschenbuch
• Erscheinungsdatum: 02.04.2007
• Thema: Geisteswissenschaften, Kunst, Musik > Kunst > Allgemeines, Lexika; Ratgeber > Essen & Trinken > Themenkochbücher
• EAN: 9782080305503
• ISBN: 978-2-08-030550-3
• Anzahl Seiten: 192
• Abmessung (Verpackung): 24 x 31 x 2 cm
• Gewicht (Verpackung): 1’652 g
• Themen: Ei, Eierspeise (Kochbücher); Cooking / Wine; COOKING / Courses & Dishes / Breakfast