Egg

by Patrick Mikanowski and Lyndsay Mikanowski

Book Overview

The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Herm 's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves...

• Format: Hardcover
• Language: English
• ISBN: 2080305506
• ISBN13: 9782080305503
• Release Date: April 2007
• Publisher: Flammarion-Pere Castor
• Length: 192 Pages
• Weight: 3.65 lbs.
• Dimensions: 0.9" x 9.8" x 12.5"