Eggs

There are over 76 billion eggs sold and eaten in the US every year. The egg is the simplest and most complete food - versatile enough for the quickest of meals to the smartest of dinner parties and the favorite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style but an inveterate global traveller with a passion for different cuisines Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. This new edition of a bookshelf staple is illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale and contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling frying poaching baking and scrambling and shows you how to make the perfect omelet mousse souffl and custard. There are classic egg recipes given a modern twist alongside new dishes which boast new combinations of flavors or a lighter simpler style of cooking.