Patrick Mikanowski; Lyndsay Mikanowski Egg

ISBN 13: 9782080305503

Egg

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9782080305503: Egg
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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 Hermé'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 up his unique caviar "egg roll." Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adriá whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.

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About the Author:

Patrick Mikanowski is an international food development and advertising consultant. He trained as an art director and has traveled the world, meeting chefs and seeking out the best in food. Lyndsay Mikanowski is a landscape designer with a university background in history, sociology, and anthropology. Scottish-born Grant Symon is a specialist in advertising and design photography.

Review:

"It's difficult to say what is more appealing - the refreshing graphic design, the egdy photography, the pithy quotes or the extraordinary recipes." -- Jul FRANCE MAGAZINE

"The incredible, edible ovum has never looked more glamourous than in Lyndsay and Patrick Mikanowski's upscale and oversize Egg, which features stunning photographs of the infinitely versatile ovoid by Grant Symon." -- Jun METROPOLITAN HOME

"Thier new book is a 192-page world that elevates the most basic bonuty to an art form." -- May ATLANTAN

"give the egg its proper due with this new cookbook" "The book is accented by the stunning photography of Grant Symon" -- Jun CHEF MAGAZINE

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Mikanowski, Patrick; Mikanowski, Lyndsay
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