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Country Egg, City Egg

Clark, John, Pirie, Gayle

10 ratings by Goodreads
ISBN 10: 1579651518 / ISBN 13: 9781579651510
Published by Artisan, 2000
Used Condition: Good Hardcover
From Open Books (Chicago, IL, U.S.A.)

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Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books. Bookseller Inventory # mon0000080843

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Bibliographic Details

Title: Country Egg, City Egg

Publisher: Artisan

Publication Date: 2000

Binding: Hardcover

Book Condition:Good

About this title


There isn't a more delicious little book on eggs than this treasure by former chefs at the very popular and much-acclaimed Zuni Café in San Francisco. Gayle Pirie and John Clark spent eight years cooking, thinking about, and writing menus for eggs, and it is no wonder that these are inspired creations. From the most rustic country dishes—eggs baked in braised-mashed potatoes—to smooth and sleek city dishes—caviar and scrambled eggs—here are eggs around the clock, for every meal of the day, including dessert. Here too are the best hard-cooked eggs you'll ever make, the most seductively flavored omelets, tortas, and frittatas, and a dish so delicious yet so simple that the eggs get cracked right into the skillet. No need to mess up a single bowl!

With a few eggs in the fridge, something great to eat is just a few seconds away. When it comes to comfort, simplicity, infinite versatility, downright goodness, and affordability—nothing beats eggs!


Describing eggs as "the ultimate and purest fast food," Gayle Pirie and John Clark set off on an enticing culinary journey through 78 recipes in Country Egg, City Egg, with whimsical drawings by Rollin McGrail adding to the fun. Formerly chefs at San Francisco's much-loved Zuni Cafe, Pirie and Clark enchant readers with eggs elegantly embellished with caviar, easily scrambled with pesto, simply rolled inside a warm tortilla, gently slipped into chicken broth for comforting Zuppa Pavese, and whipped into a frothy, champagne-spiked Sabayon Sauce to serve with fresh berries.

Rustic recipes and more urbane dishes capitalize on the egg's versatility. The Country Eggs section offers eggs baked in half a vine-ripened tomato for summer, as well as the green-and-gold beauty of a frittata layered with tender zucchini and squash blossoms. City Eggs encompasses pan-scrambled eggs enlivened with chopped parsley and green onions and other quick everyday recipes. Pillowy popovers and poached eggs tucked into nests made from patties of potato puree browned in butter provide more leisurely weekend treats. --Dana Jacobi

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Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books. We are a 501(c)3 with all proceeds going to our literacy enrichment programs.

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