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Free Download Eggs, by Michel Roux

Free Download Eggs, by Michel Roux

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Eggs, by Michel Roux

Eggs, by Michel Roux


Eggs, by Michel Roux


Free Download Eggs, by Michel Roux

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Eggs, by Michel Roux

About the Author

Michel Roux is a legendary chef and one of the world's greatest experts in French cuisine. His renowned restaurant, The Waterside Inn in England, has held three Michelin stars for over 30 years. In his celebrated career he has held countless other culinary honors, and was awarded an OBE in 2002 and the Chevalier de la Légion d'Honneur in 2004. He has written many successful books, including The Essence of French Cooking and Cheese.

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Product details

Hardcover: 256 pages

Publisher: Quadrille Publishing; Reissue edition (May 29, 2018)

Language: English

ISBN-10: 1787131149

ISBN-13: 978-1787131149

Product Dimensions:

7.2 x 1.2 x 9.2 inches

Shipping Weight: 2.7 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

44 customer reviews

Amazon Best Sellers Rank:

#253,993 in Books (See Top 100 in Books)

We keep between two and three dozen chickens on our little "farmette". I have both this cook book and The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert. While I like this book by Michel Roux, I have gotten more use from 'The Good Egg'. I have owned both books for over a year.Here's what's better in Eggs by Michel Roux:--It is a nicer quality book: Bound and beautiful color photos. The Good Egg is paperback.--More sophisticated cooking techniques.Here's why I like 'The Good Egg' better:--Most importantly: 'The Good Egg' has more to choose from for everyday cooking.--There are more recipes in 'The Good Egg'.--I like her bread pudding and frittata recipes.--There is a lot of information presented about eggs. As an owner of a lot of chickens, which produce a lot of eggs, this information has been very worthwhile. I pass along recipes to our egg buyers and I also recommend 'The Good Egg' to the egg-eaters that I know.It has been very interesting for me to see--then try--different techniques for producing specific well-known dishes (for instance omelets). But, to tell the truth, I still make my omelets per the instructions I read in an older food magazine article.And if you are a young and inexperienced cook you will like Eggs: Fresh, Simple Recipes for Frittatas, Omelets, Scrambles & More. It is very basic, but has very nice recipes and info.And if you are looking for instructions for a true Spanish tortilla, take a look at The New Spanish Table. A true Spanish tortilla is not the easiest dish to master, but it is (of course this is my opinion) a wonderful thing to create, present and eat. It is my all-time favorite egg dish.

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!

As a card carrying "foodie" and egg lover, I couldn't resist getting this book.The recipes are brief, with few ingredients. Roux is French and his interpretation of egg cooking is obviously derived from French cooking. Serving sizes are small, but made up for by rich sauces and meat accompaniments. If you don't like cream and/or butter, this book is not for you.The recipes are very much dependent on technique, and therefore are deceptively simple. A beginning cook might therefore find some of the recipes somewhat frustrating.Well illustrated, the book covers everything from appetizers, main courses, and deserts, including ice creams/custards.If you're beyond the "beginner" stage of home cooking, and enjoy eggs and "rich" French cooking, I recommend this book.

I remember watching the first 3 Iron Chef America shows where they pitted famous US based chefs against the Japanese chefs that starred in the original show in Japan. In one of them Iron Chef Masaharu Morimoto was competing against Wolfgang Puck and the secret ingredient was... eggs! Puck, having been trained in French cooking, had a huge advantage and won the contest hands-down over the extremely skilled, but over-matched (at least when it came to eggs) Morimoto. When I saw this book by one of my favorite authors, French chef Michel Roux, it reminded me of Puck's mastery of the egg and I couldn't wait to get it and use it.I like that Chef Roux gives some basic techniques for each category, such as the proper method for making omelets, souffles, frittatas, crepes, pasta, custards and mousses as well as poached, baked, boiled, scrambled and fried eggs. The recipes are a mix of classic and more modern takes on the use of eggs. However, one should note that the French prefer their eggs less cooked than do many Americans. Fortunately for those folks, Chef Roux gives alternative cooking times for many of the recipes. There are also tips of selecting, storing and serving eggs, as well as general egg-safety.The photography, by the famous British food photographer Martin Brigdale, is beyond reproach and includes both step-by-step photos as well as "glamor shots" of the finished recipes. I would like to have an enlarged copy of his Eggs Benedict photo framed and hung on my wall as it is a classic.Although I have made over a dozen of the dishes in this cookbook (and loved all of them) the book is not as in-depth as I would have liked. The recipes tend to stick to European traditions and tastes and could have been spiced up a little by adding ingredients and recipes from other parts of the globe. Still, it is a great introduction to eggs and would make a superb wedding gift. I am going to look at some other titles that might take this wonderful ingredient to the next level. I give the book 4 1/2 stars, rounded up to 5.

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