Michel Roux is one of the most famous chefs in the world. His restaurant, The Waterside Inn in Bray, has been rated with three Michelin stars for an amazing 21 years. He has been honored with countless awards and distinctions, was named an honorary Doctor of Culinary Arts by Johnson & Wales University in the USA in 2002, and serves as a culinary consultant for Celebrity Cruises and British Airways. He has appeared in two British television series and has written several highly successful cookbooks.
Michel Roux, a man with a passion for different cuisines, is the ideal author to take a fresh look at one of the oldest foods, the egg. "I respect and admire the egg for its impressive ability to perform exceptionally in all forms of cooking. In my opinion, the egg is an underrated food, often overshadowed by other more expensive luxury ingredients. So, I decided it was time for me to write a book about this most fragile and defenseless food of all, to give the egg the honor it deserves." The egg is the most complete and simple food, highly nutritious, and used in various preparations, mainly quick meals, while also being a smart solution for evening gatherings with food. It is also the favorite ingredient of pastry chefs and dessert chefs.
Each chapter of the book is developed around a method of cooking eggs, from boiling, frying, poaching, "en cocotte," and scrambling, to creating the perfect omelet, crepe, meringue, custard, and soufflé. Classic recipes like hollandaise sauce, eggs benedict, and lemon soufflé gain a new modern dimension, while Michel's original recipes promote new flavor combinations and a lighter, simpler cooking style.
Illustrated with stunning photographs and designed in a contemporary, clear, and easy-to-read style, "Eggs" has all the hallmarks of a great classic cookbook.
