Egg
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Book Overview
The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Herm 's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves...
Format:Hardcover
Language:English
ISBN:2080305506
ISBN13:9782080305503
Release Date:April 2007
Publisher:Flammarion-Pere Castor
Length:192 Pages
Weight:3.65 lbs.
Dimensions:0.9" x 9.8" x 12.5"
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