Eggs

by Michel Roux and Martin Brigdale

Book Overview

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 p tissiers and dessert... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471769134
• ISBN13: 9780471769132
• Release Date: February 2006
• Publisher: Houghton Mifflin Harcourt
• Length: 304 Pages
• Weight: 1.92 lbs.
• Dimensions: 8.5" x 1.3" x 6.5"

Customer Reviews

"Eggs-cellent!!!"

I apologize for that profoundly corny title. But I'm not a writer, just a foodie, and it was the best I could come up with for this great encyclopedia of egg knowledge. Michel Roux is a well-known and much respected chef of the culinary world, and he can rival the more mainstream names of French masters such as Jacque Pepin, Jacque Torres, and others. But do not hesitate to learn at the feet of a master. His latest tome of education is "Eggs" and what a delight to the eyes and palate!! Through the use of brilliant photography and straight-forward writing, Chef Roux imparts the complexities and simplicities of the most central ingredient used in recipes.......the egg. How much can one write about a small and oval object? Apparently, 304 pages worth. And every single page devotes itself to the joys and potential that this lovely little gift of nature can give you. He begins his book with the introduction of the egg, which could have been a chapter in and of itself. His book presentation is as such: Introduction: Different kinds of eggs including the basics and facts. Boiled Eggs Poached eggs Fried eggs Scrambled eggs Baked eggs Omelets Souffles Crepes and batters Egg-rich pastries and pasta (my absolute favorite chapter!!) Custards, creams, and mousses Ice Creams Meringues and sponges Sauces and dressings Index The education encompasses just about all the forms of baking and cooking that one uses because eggs are usually neccessary in most recipes. Therefore Chef Michel shows it used from seafood to vegetables to pastry. As I mentioned before, the luscious photography is both cystal clear and most essential, as the step-by-step instruction for dishes such as crepes, custards, sauces, souffles, and other creations is given in perfect detail. He also begins most recipes with a short tip of how it can be served or enhanced. You will be most content with this addition to your cooking library, all courtesy of the most gifted Chef Michel Roux.

Excellent Reference on Technique and Recipes. Buy It.

`Eggs' by French / English chef and writer, Michel Roux is a book about which I would applaud with much hoopla, if it were not for the fact that there is a probably equally good book, `the good egg' by Marie Simmons which has a greater range of recipes and, I believe equally good advice on all matters eggy. The irony of both these books is that there is better basic egg wisdom in that old war-horse, `From Julia Child's Kitchen' than there is in either of these two books. Of course, that standard has nowhere near the number of recipes on eggs that are in either of these volumes, but if you want a complete egg library, Julia's classic should be there. The most marked differences between the two books is that Roux' book is profusely illustrated with truly brilliant photographs illustrating his most important dishes and techniques while Ms. Simmons has many more recipes, some covering whole genera of egg recipes overlooked by Monsieur Roux. When we are dealing with eggs, especially those famous French basics of omelets, poached eggs, baked eggs, souffles, and scrambled eggs, the whole story is in the technique, and that technique probably has to be practiced several times before getting it right, especially the famous dexterity required to prepare the perfect omelet. The irony is that according to Elizabeth David, the best omelet technique happens to be the one which you like (after which she proceeds to give a ten step procedure for how to make a good omelet). On the basics, Monsieur Roux is just a little better, not only by the use of the great pics, but also for his explanations of the basic techniques and his order of presentation, but Simmons is really not far behind, and if you happen to already be pretty handy in the kitchen, Simmons' book, with her larger number of recipes, may actually preferable for you. Roux gives us the following chapters: Boiling eggs Poached eggs Fried Eggs Scrambled Eggs Baked Eggs Omelets Souffles Crepes & Batters Egg-Rich Pastries & Pasta Custards, Creams & Mousses Ice Creams Meringues & Sponges Sauces & Dressings Simmons does not cover Crepes & Batters and she does not give a recipe for making fresh egg pasta, but if you are a foodie, the odds are good that you already have seven books with crepe recipes and four books with egg pasta recipes. On the other hand, Simmons has more recipes of every type, including lots of recipes for egg salads and quiches which Roux does not cover (he does have a recipe for the Quiche Lorraine, but that's all). Simmons also has many recipes for strata (eggy layered dishes similar to lasagna) while Roux doesn't even mention them. On price, it's a really hard call. Both are extraordinarily reasonable, with Roux listing for a scant $24.95. I can find not one thing in Roux' book with which I would take issue. Like Simmons' work, it is a revelation to the novice cook to see the great variety of things you can do with eggs, and how one can, with just a little educated tec

A model specialty cookbook

As a big fan of Michel Roux's Sauces, and sick of thumbing through generalist cookbooks looking for the definitive Hollandaise recipe or the exact timing for mollet eggs, I was very happy to see this great chef tackle this fundamental topic. The book has exceeded every expectation. I hoped it would cover the basics: frying, poaching, boiling, etc. It does that in great detail, clearly and accessibly. But it also presents many classic recipes that feature eggs: a very rich and custardy [and easy] cherry clafoutis, a sort of savory-herbed french toast, an outrageously delicious carbonara sauce, mousses, curds, meringues... 299 pages of flawless, rewarding recipes. As with Sauces, I am impressed not just by the depth and accuracy of the contect, but by the outstanding graphic design and photography. Next time you want to make somebody really happy without spending much time or money, try the Spanish Tortilla with Chorizo. I've been making it for my kids for breakfast and they love it, but it is equally well-received with wine and candles. With a little more effort, make the fresh egg noodles. They are silky, rich, and redolent of olive oil, ready for the simplest sauce [or a manly Bolognese], the basis for a memorable but simple supper. If you master a couple dozen egg recipes you'll always have something to fall back on. You may even come to see eggs as main-course material. Highly recommended!

It makes me want to get a chicken, to assure a steady egg supply

Michel Roux's Eggs is a great cookbook that manages to be useful, entertaining, and educational. If there's something you can do to exploit the magical egg, this book tells you about it. It does not, however, try to impart every egg recipe that exists. Mostly, Roux shows you techniques, with photographs dedicated to the how-to (such as whipping egg whites or making an omelet) as well as pictures of each finished dish. (Well, most of them; at least two thirds of the recipes have a photo.) The instructions are clear and not fussy. The recipes are a good mix of basics and special: from a basic omelet with suggested fillings, to scrambled eggs masala, to Thai-style rolled omelet with smoked trout (which I sure wouldn't have thought up). The book is organized in sections by technique, rather than putting all the desserts, say, at the back of the book. You get sections for eggs boiled, poached, fried, scrambled, baked, in omelets, souffles, crepes and batters, pastries and pasta (such as quiche), custards/creams/mousses, ice creams, meringues/sponges, and sauces/dressings. You might expect this to be largely a breakfast book, and you'd definitely find plenty of good stuff for that purpose: pear & cinnamon omelet, mollet eggs in tomato nests with crunchy cucumber, scrambled eggs with rhubarb. Or maybe you're looking for egg-centric desserts, such as pistachio creme brulee or raspberry macaroons. But there's plenty for lunch and dinner too: cheddar, sorrel & anchovy souffle, yorkshire pudding with caramelized onion & sausage, linguine alla carbonara. Lovely little cookbook, with lots of ideas for a Sunday morning when you want something different. Recommended.

Visually stunning with comprehensive recipes on the subject!

I actually bought this book at Williams-Sonoma and overpaid because I could not wait to order it online! The recipes are simple and written with the care and attention to detail of a professional chef who understands the home cook. The chapters are divided by method of cooking eggs: boiled, poached, fried, etc. Each delves into the specific techniques and then provides wonderful recipes that elaborate on the technique and help you improvise on the delectable simplicity of the eggs. Michel Roux is a legend in the food world in Europe and has written some wonderful books. And last but not least, the book is beautiful - the layout is stunning with gorgeous photography! This is a must have for any cookbook lover's library. One of the best "single-subject" cookbooks I have seen.