Product Description

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.

Product Details

• Amazon Sales Rank: #27330 in Books
• Published on: 2007-04-24
• Released on: 2007-04-24
• Number of items: 1
• Binding: Hardcover
• 192 pages

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

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

Customer Reviews

Gorgeous food, gorgeous pictures ... delicious too
"The New York Times" is a little doubtful about whether one can actually cook eggs using this book. "It's crazily conceptual (have a look at the cover) and it's as much an art-thing, a dream book, as a food-thing. Most of the recipes are from avant-gardish, well-known chefs - Ferran Adria, Wylie Dufresne, et al. - and most look like they'd require 8 hours and a battery of sous-chefs to duplicate."

It's true that an intermediate cook like myself probably cannot create a Caviar "Egg Roll" by Wylie Dufresne or the Hen's Egg "Guy Legay" by Yves Camdeborde -- their culinary innovation is mind blowing.

However, Passard's Eggs Sunny Side Inside or Eric Ripert's Quail's Egg Carbonara Nest give a contemporary twist to some old favorites, and although my versions didn't come out perfectly, they looked and tasted pretty darn good.

Wylie Dufresne of wd-50 fame delivers a riff on the perfect poached-egg texture where the white is "like junket" and the yellow is "egg-yolk fudge." That state is achieved by cooking eggs in 64 degree Celsius (140 F) water for 55 minutes, plus or minus 10 minutes. There is an incredible picture of this perfectly poached egg in this book.

The images in this book are absolutely superb; you simply have to admire the genius of the chefs who created the dishes and the genius of the photographer and the printers who put them on the page. There's an element of weirdness in having the images of the chefs in black and white on the horizontal.

The text is peppered with facts about eggs, and some very interesting cultural notes. For example, Carlos Fuentes, "Sex without sin is like an egg without salt," and Margaret Thatcher, "It may be the cock that crows but it's the hen that lays the eggs."

The same team produced POTATO, Uncooked and Vegetables. Each book was a triumph in its area; Egg is a worthy addition to the series.

Oh, and there's a recipe anyone can master according to the "NY Times". Soak a hard boiled egg in vinegar for a few days. The calcium carbonate in the shell will dissolve. The membrane that remains is quite strong, the egg becomes very pliable, and in fact it will bounce if dropped. Master chefs of the genre will not hard boil the eggs before giving them a bath. Just bounce with a bit of care!

Fabulous
A rich and sumptuous book with stunning photography and a single minded focus on strange and beguiling quotes on, and recipes for, eggs.