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Eggs

Roux, Michel

Published by Houghton Mifflin Harcourt, U.S.A., 2005
ISBN 10: 0471769134 / ISBN 13: 9780471769132
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About the Book

Bibliographic Details


Title: Eggs

Publisher: Houghton Mifflin Harcourt, U.S.A.

Publication Date: 2005

Binding: Hardcover

Illustrator: photographed by Martin Brigdale

Book Condition: As New

Dust Jacket Condition: As New

Edition: 1st Edition

Description:

*First Printing (full # line starting with 1). Hardcover in As New condition in a scarce Dust Jacket in As New condition, price intact ($24.95) and protected in mylar. **Collectible, beautifully designed and expertly photographed. Michel Roux is one of the most acclaimed chefs in the world, winning multiple prizes and authoring a number of cook books. "He has held three Michelin stars at The Waterside IUnn near Windsor in England for an astonishing 21 years." -- from the bio. Bookseller Inventory # 001240

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Synopsis: The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It?s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel?s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

About the Author: Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn near Windsor in England for an astonishing 21 years. Michel holds countless other culinary honors, including the Meilleur Ouvier de France en Patisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, and the Chevalier de la Legion d'Honneur in 2004. He is also the food and wine consultant for Celebrity Cruises.Michel has appeared in two television series and written several successful cookbooks, including Sauces, which won the Glenfiddich Visual Award.

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