This Comprehensive reference book includes photographic identification of all the well-known eggs, plus essential information on buying, storing and cooking equipment and a detailed step-by-step guide to all the basic cooking techniques such as scrambling, frying and poaching
Over 50 classic and comtemporary recipes from Eggs Benedict, Poached Egg Florentine and quiche Lorraine to Party Eggs, itter Chocolate Mousses and Cold Lemon Souffle with Almonds
Each finished dish is beautifully photographed, with step-by-step instructions to help you achieve the perfect result every time
- Choosing, Using and Cooking with Eggs
- Varieties of Eggs
- Buying and Storing Eggs
- The Cooking Properties of Eggs
- Equipment
- Preparation and Cooking Techniques
- Basic Cooking Techniques
- Basic Methods and Mixtures
- Basic Microwave Methods
- Cooking with Eggs
,etc.