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Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs - Tapa blanda
Sinopsis
The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time.
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Acerca del autor
Alex Barker qualified as a home economist before working in the Nestle test kitchens and the marketing department of Buitoni Foods. She then moved into magazines, including Woman's Own, where she became cookery editor. Later, at Prima Magazine, she worked in a similar role, before launching and editing Let's Cook. Her wide-ranging experience on food publications makes her a leading authority on food and she now works freelance as a food writer, also running a picture library, Food Features.
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- EditorialSouthwater
- Año de publicación2009
- ISBN 10 184476883X
- ISBN 13 9781844768837
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas128
- Contacto del fabricanteno disponible
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A Cooks Guide to Eggs
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
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Paperback. Condición: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine. Nº de ref. del artículo: CHL10297860
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A Cook's Guide to Eggs : The Definitive Egg Cookbook, with Step-by-Step Techniques, 50 Recipes and over 450 Photographs
Publicado por
Anness Publishing, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
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Tapa blanda
Librería: Better World Books Ltd, Dunfermline, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Very Good. Ships from the UK. Used book that is in excellent condition. May show signs of wear or have minor defects. Nº de ref. del artículo: 10689369-20
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A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs
Publicado por
Anness Publishing, United Kingdom, London, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
Antiguo o usado
Paperback
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Very Good. The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Nº de ref. del artículo: GOR003035969
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A Cook's Guide to Eggs: The Definitive Egg Cookbook, With Step-By-Step Techniques, 50 Recipes and Over 450 Photographs
Publicado por
Southwater, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
Antiguo o usado
Tapa blanda
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A Cook's Guide to Eggs
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Southwater 01/10/2009, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
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Condición: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Nº de ref. del artículo: 7719-9781844768837
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A Cook's Guide to Eggs
Publicado por
Southwater 01/10/2009, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
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A Cook's Guide to Eggs: The De
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Southwater, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
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A Cook's Guide to Eggs: The De
Publicado por
Southwater, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
Antiguo o usado
Tapa blanda
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
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Cook's Guide to Eggs (Paperback)
Publicado por
Anness Publishing, London, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
Nuevo
Paperback
Librería: AussieBookSeller, Truganina, VIC, Australia
Calificación del vendedor: 3 de 5 estrellas
Paperback. Condición: new. Paperback. The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time. This comprehensive reference book includes photographic identification of all the well-known eggs, plus essential information on buying, storing and cooking equipment and a detailed step-by-step guide to all the basic cooking techniques, such as scrambling, frying and poaching Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9781844768837
Cantidad disponible: 1 disponibles
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Cook's Guide to Eggs (Paperback)
Publicado por
Anness Publishing, London, 2009
ISBN 10: 184476883X
ISBN 13: 9781844768837
Nuevo
Paperback
Librería: CitiRetail, Stevenage, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time. This comprehensive reference book includes photographic identification of all the well-known eggs, plus essential information on buying, storing and cooking equipment and a detailed step-by-step guide to all the basic cooking techniques, such as scrambling, frying and poaching Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9781844768837
Cantidad disponible: 1 disponibles