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Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert by Simmons, Marie

The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert

Name: The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert
Brand: Houghton Mifflin
SKU: 9780618711949
Price: 22.99 USD
Availability: InStock

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Availability: In Stock

Contributors:

Marie Simmons

Publisher:

Houghton Mifflin

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Specific Ingredients, Courses & Dishes, Health & Healing

Book Topic:

Dairy, Breakfast, High Protein

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2006-04-01

ISBN 13:

9780618711949

Weight:

1.62 lbs

Size:

9.16 x 7.34 x 1.22 inches

Pages:

464

Mint Condition +

product description

Description

The James Beard Award-winning guide to cooking with one of the most feared and revered ingredients in the kitchen.

In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans." Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.

About the Author
Simmons, Marie: -

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table'sThings Cooks Love, Fresh & Fast, The Good Egg, and 365 Ways to Cook Pasta.She was a columnist for Bon Appétitfor eighteen years.

The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert

Description

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