Country Egg, City Egg

by Gayle Pirie, John T. Clark, John Clark

Book Overview

There isn't a more delicious little book on eggs than this treasure by former chefs at the very popular and much-acclaimed Zuni Cafe in San Francisco. Gayle Pirie and John Clark spent eight years cooking, thinking about, and writing menus for eggs, and it is no wonder that these are inspired creations. From the most rustic country dishes--eggs baked in braised-mashed potatoes--to smooth and sleek city dishes--caviar and scrambled eggs--here are eggs...

• Format: Hardcover
• Language: English
• ISBN: 1579651518
• ISBN13: 9781579651510
• Release Date: April 2000
• Publisher: Artisan Publishers
• Length: 128 Pages
• Weight: 0.77 lbs.
• Dimensions: 0.6" x 6.4" x 8.1"

Customer Reviews

Country Egg, City Egg

Gail and John are two of the best chefs around, and I know this from personally experiencing their recipies, not only at Zuni, but in their own kitchen as well. My aunt and uncle have always made amazing meals and made it look like the easiest thing in the world to do. Now thanks to their book, other people can do it also. I highly recomend their book and I just hope that someday I will inherit some of their amazing cooking skills.

A wealth of egg dishes not found in ordinary cookbooks.

Over five dozen recipes for eggs are presented in book packed with winning egg uses, from make-head tomato 'nests' holding eggs to steamed eggs with vinegar and herbs. Country Egg, City Egg is for the egg fan who needs no visual embellishment: recipes are very easy to reproduce without them and provide a wealth of egg dishes not to be found in every cookbook.

Eggs a la Gail and John

A collection of well thought out, quick and easy egg recipes from two of my long time favorite chefs. Outside of a couple of dishes calling for truffles or caviar almost all of the ingedients can be found at the local supermarket. There are some usefull cooking tips scattered about (one I liked was using a cheap plastic squeeze bottle to control olive oil while making mayonnaise) and even a fledgling cook shouldn't have any trouble following the directions. The recipes also lend themselves to substitution and improvisation if one desires. All and all, a well thought-out, concise, egg cookbook with enough content to keep egg lovers scrambling and poaching for a long time.

Fast meals. Homey or haute.

It's not often that I rave about a cookbook or insist that my Mom and sister buy one too but this is one of those books you gotta have in your collection. The kind of book that will end up with food stuck to the pages that will soon be a bit tattered and bent from fingers flying through them in search of the next easy meal. The recipes are down to earth simple, require few ingredients and small time investments. But the BEST part of the book is that you're made to feel as if you got a sneak peak into the recipe box of two great chefs. And you do. But you don't feel like a dummy trying to cook their food. Cuz these two prove, less is more & simple is best.