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

comes with a dust jacket~Winner of the James Beard Award for Best Single Subject Cookbook 2000~Simmons passion for eggs, and love of cooking, is evident on every page of this classic book. All the basics and science of egg cookery are covered here plus creative riffs on classics and exciting new recipes. There are 14 chapters in this 450 page tome covering every possible way that eggs are used in the dishes we love. From scrambled to meringues, soufflés to mayonnaise, and stuffed eggs to quiche you’ll find recipes for it in these pages. Numerous sidebars give clear explanations on how to hard cook eggs, make a meringue, succeed with soufflés, perfect your mayonnaise, coddle eggs, get spaghetti carbonara right, plus much more. PLEASE READ MY TERMS SECTION BEFORE PURCHASE