The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert

by Marie Simmons

Book Overview

The James Beard Award-winning guide to cooking with one of the most feared and revered ingredients in the kitchen. In the words of celebrated food writer M.F.K. Fisher, eggs have been massacred for as... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0395909910
• ISBN13: 9780395909911
• Release Date: January 2000
• Publisher: Houghton Mifflin
• Length: 464 Pages
• Weight: 2.12 lbs.
• Dimensions: 1.6" x 7.3" x 9.6"

Customer Reviews

Best book on eggs!

This book is excellent for both novices and experienced cooks that simply want to learn more about the amazing egg. Great recipes!

Fantastic book from beginner to expert chef

I LOVE this cookbook. It is full of tips, stories, and quotes that make it an easy read and excellent instruction manual. Even if you've made eggs a thousand times over, or are a novice like me, it's great to have some definite "perfect" cooking techniques to get your eggs right EVERY TIME. The recipes cover every meal and snack imaginable and are wonderful for making a well-prepared meal, snacks for a party, or when you only have a few minutes to whip something up yourself. I consider this an essential cookbook for any level cook.

No-fail egg recipes

I own more than 400 English and 300 Japanese language cookbooks and this is one of the best! Most times I glance through pictures and recipes, but not this one - I read this book from cover to cover. It's that good. The recipes are easy to follow and simply terrific. The instructions for making hard-cooked egg is so simple and fail-proof and learning this method alone made me wonder why this was never presented in all other books and magazines that I own. This book is highly recommended!

From very simple to very fancy, you'll find it here

I figured, you could boil and fry and egg and there wasn't much more to it, but hey! There are so many things, from appetizers to full meals based on this staple.The old classics are presented here, of course, and instructions to make sure you get it right, but fancier, more elegant dishes are also here, so if you only have that carton of eggs in the fridge and not much more, you can still whip up something interesting!