The Egg Book: Souffles, Crepes, Frittatas and More - Softcover

There's more to eggs than just boiled, scrambled, poached or fried. "The Egg Book" clearly demonstrates this with a wide range of mouth-watering recipes using this simple ingredient: indulgent egg benedict, creamy carbonaras, fresh frittatas and exotic clafoutis, its range spanning every course and every country around the world in its diversity of uses. Discover the world of the egg and treat your family to scrambled eggs with manchego and chilli sauce or eggs Florentine; entertain your guests with concoctions as simple as hazelnut and gorgonzola quiche or as lavish as herb roulade with spinach and ricotta and assuage those sweet teeth with iced chocolate mousse or lime meringue pie. Occasionally lacking in photographs of the more exotic recipes and occasionally over-simplified in the instructions, this is nevertheless a well-illustrated guide to recipes using eggs and would be a useful addition to any cook's bookshelf. - Lucy Watson