The Ultimate Guide to Cooking Eggs

If chefs are the conductors of the kitchen and Sauciers their soloists, then Egg cooks, without doubt, are the rock stars.

No other food is so simple and so complex, so complete yet versatile. Eggs can be stored for weeks, used morning, noon, and night, are available any season, and are ready to eat in minutes.

Volume 6 of The Culinary Library is the definitive technique and recipe book for beginners, students, and chefs with over 500 of the world's best egg recipes. The greatest cook in the world, M Antonin Careme, said no student of the culinary arts could claim success if they did not know how to cook eggs.

He invented the chef's hat, called a torque, with white for purity of the art, height for achievement and aspiration, with each pleat representing the number of ways a chef had mastered in preparing Eggs.

Careme's torque had 100 pleats! There are many good cookbooks devoted to Eggs, none as comprehensive, so well researched nor as exciting as this new Volume from The Culinary Library.

ISBN: 1452881456 EAN: 9781452881454
Publisher: Createspace Independent Publishing Platform
Binding: Paperback
Pub Date: November 27, 2017

Physical Info: 0.92" H x 8.0" L x 5.25" W (1.03 lbs) 412 pages

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