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

by Marie Simmons

Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award.

Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cooking’s most essential and healthful ingredients.

  • Format: Paperback
  • ISBN-13/ EAN: 9780618711949
  • ISBN-10: 0618711945
  • Pages: 464
  • Publication Date: 04/04/2006
  • Carton Quantity: 16

Also available in:

About the Book
About the Author
  • About the Book

    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 long as people knew about pots and pans.” Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.

  • About the Author
  • Excerpts
  • Reviews
×