Michel Roux Eggs

ISBN 13: 9781844003112

Eggs

4,1 valoración promedio
( 161 valoraciones por Goodreads )
 
9781844003112: 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.

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About the Author:

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 Patisserie 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 Legion 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.

Review:

"Without fanfare, this book opens the door to all manner of sophisticated cooking and baking...." (New York Times, Dining In/Dining Out Section, June 7, 2006)

You are not likely to find gull's eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux gives you an idea of how comprehensive this alluring book is. It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed.
Mr. Roux, a Michelin three-star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch.
His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed.—Tony Cenicola (The New York Times, April 12, 2006)

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1.

Michel Roux
Editorial: Quadrille Publishing Ltd, United Kingdom (2007)
ISBN 10: 1844003116 ISBN 13: 9781844003112
Nuevos Paperback Cantidad: 10
Librería
The Book Depository
(London, Reino Unido)
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Descripción Quadrille Publishing Ltd, United Kingdom, 2007. Paperback. Estado de conservación: New. New edition. Language: English . Brand New Book. There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite 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. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, Eggs 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; how to make the perfect omelette, mousse, souffle and custard. There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. There are also new dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee. Nº de ref. de la librería AA79781844003112

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2.

Michel Roux
Editorial: Quadrille Publishing Ltd, United Kingdom (2007)
ISBN 10: 1844003116 ISBN 13: 9781844003112
Nuevos Paperback Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Quadrille Publishing Ltd, United Kingdom, 2007. Paperback. Estado de conservación: New. New edition. Language: English . Brand New Book. There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite 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. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, Eggs 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; how to make the perfect omelette, mousse, souffle and custard. There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. There are also new dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee. Nº de ref. de la librería AA79781844003112

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Michel Roux
Editorial: Quadrille Publishing Ltd (2007)
ISBN 10: 1844003116 ISBN 13: 9781844003112
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Descripción Quadrille Publishing Ltd, 2007. Paperback. Estado de conservación: New. Shipped from the UK within 2 business days of order being placed. Nº de ref. de la librería mon0000121483

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Michel Roux
Editorial: Quadrille Publishing Ltd (2007)
ISBN 10: 1844003116 ISBN 13: 9781844003112
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Descripción Quadrille Publishing Ltd, 2007. Paperback. Estado de conservación: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Nº de ref. de la librería mon0000418773

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Michel Roux
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Descripción Quadrille Publishing Ltd, 2007. Estado de conservación: New. Nº de ref. de la librería GH9781844003112

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Michel Roux
Editorial: Quadrille Publishing Ltd
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Descripción Quadrille Publishing Ltd. Paperback. Estado de conservación: New. New copy - Usually dispatched within 2 working days. Nº de ref. de la librería B9781844003112

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Michel Roux
Editorial: Quadrille Publishing Ltd (2007)
ISBN 10: 1844003116 ISBN 13: 9781844003112
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Ria Christie Collections
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Descripción Quadrille Publishing Ltd, 2007. Estado de conservación: New. book. Nº de ref. de la librería ria9781844003112_rkm

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Michel Roux
Editorial: Quadrille Publishing Ltd (2007)
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Descripción Quadrille Publishing Ltd, 2007. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FV-9781844003112

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Roux Michel
Editorial: Quadrille (2007)
ISBN 10: 1844003116 ISBN 13: 9781844003112
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Revaluation Books
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Descripción Quadrille, 2007. Paperback. Estado de conservación: Brand New. 304 pages. In Stock. Nº de ref. de la librería __1844003116

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10.

Michel Roux, Martin Brigdale
Editorial: Quadrille 2007-03-02, London (2007)
ISBN 10: 1844003116 ISBN 13: 9781844003112
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Descripción Quadrille 2007-03-02, London, 2007. paperback. Estado de conservación: New. Nº de ref. de la librería 9781844003112

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