The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert - Hardcover

Simmons, Marie

Hardcover

ISBN 10: 0395909910 ISBN 13: 9780395909911

Publisher: Houghton Mifflin Harcourt, 2000

Synopsis

A collection of egg recipes re-introduces the nation the joys of this basic food, restoring such favorites as eggnog, lemon chiffon tort, and popovers to the American kitchen.

About this title

Review:

The egg is back. Stigmatized in the '70s and '80s for its "artery clogging" high cholesterol content (doctors now agree there's no link between food cholesterol and blood cholesterol levels), and more recently avoided as a potential source of salmonella (simple precautions can obviate danger), the egg has returned triumphant. Celebrating this happy state is Marie Simmons's The Good Egg, a collection of more than 200 easy recipes that showcase the egg in dishes from soup to dessert. Those who love this simple, delicious food will find the book a boon. In chapters such as "Artfully Scrambled and Fried," "Broths," "Stews and Braises," "Pasta and Eggs," and "Cookies, Cakes, Pies, and Tarts," Simmons presents a full range of satisfying egg dishes, many meals in themselves. There are classics, such as spaghetti carbonara, Caesar salad, omelets, and crème brûlée, as well as unfamiliar yet welcome specialties like Creamy Scrambled Eggs with Curry and Cardamom, Eggs Baked on Salmon Hash with Dill and Orange, and Fresh Pasta with Poached Eggs, Toasted Walnuts, and Parmesan. Desserts are well represented, and treats such as Coconut Macaroon Bread Pudding with Dried Cherries and Spiced Sponge Roll with Maple Cream Filling and Walnut Praline should provide enticing meal finales. With instructive sidebars and preparation tips ("Strata Strategies," for example, provides a detailed battle plan for strata success), the book offers an up-to-date and long-overdue exploration of this most versatile food. --Arthur Boehm

About the Author:

MARIE SIMMONS, a popular cooking teacher and author who has won both a James Beard Award and a Julia Child Award, is the culinary director of Copia, a food and wine cultural center in Napa, California. She is a frequent contributor to Cooking Light, Prevention, Cottage Living, and Eating Well. Her books include Fresh & Fast, The Light Touch Cookbook, Rice: The Amazing Grain, Lighter Quicker Better, and 365 Ways to Cook Pasta.

About this edition

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2000
• ISBN 10: 0395909910
• ISBN 13: 9780395909911
• Binding: Hardcover
• Edition number: 1
• Number of pages: 446