Eggs

Michel Roux's Eggs serves as a complete guide to cooking with eggs in both savory and sweet preparations. The book contains over 100 recipes that demonstrate fundamental techniques and classic dishes from French and international cuisine. Each chapter focuses on a specific cooking method like boiling, frying, scrambling and baking, with step-by-step instructions and photos. The recipes range from basic preparations to complex pastries and desserts that showcase eggs as their central ingredient. Roux draws from his experience as a Michelin-starred chef to explain the science and technique behind cooking eggs properly. The book includes detailed information about egg quality, storage, and safety alongside the recipes. This culinary text elevates a humble ingredient to demonstrate its versatility and importance in both home and professional kitchens. Through precise instruction and classic recipes, Roux creates a definitive reference work on the essential skill of cooking with eggs.

Readers highlight the book's clear step-by-step instructions and detailed photos demonstrating egg cooking techniques. Many reviewers mention successfully making their first soufflés and perfecting basic skills like poaching using Roux's methods. Readers appreciate: - Troubleshooting tips for common issues - Mix of basic and advanced recipes - Technical explanations of egg chemistry - High-quality photography of techniques Common criticisms: - Some recipes require hard-to-find ingredients - European measurements need conversion - Book binding quality issues reported - Several reviewers note recipes can be overly complex for beginners Ratings across platforms: Goodreads: 4.26/5 (89 ratings) Amazon: 4.5/5 (168 ratings) "The photos alone are worth the price" - Amazon reviewer "Changed how I approach breakfast cooking" - Goodreads review "Too cheffy for home cooks" - Amazon review

On Food and Cooking by Harold McGee A comprehensive exploration of food science includes detailed information about eggs and other foundational ingredients used in classic and modern cooking.

Ratio by Michael Ruhlman The book breaks down cooking into fundamental ratios and includes techniques for egg-based dishes and custards.

The French Laundry Cookbook by Thomas Keller, Michael Ruhlman The recipes demonstrate professional techniques for working with eggs and other essential ingredients in fine cuisine.

Pastry by Richard Bertinet The book provides instruction on egg-based pastry preparations with step-by-step technical guidance.

The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Shulman The text presents methods for creating egg-centered French pastries with precise measurements and techniques.

🍳 Michel Roux's culinary expertise spans over 50 years, including earning three Michelin stars at Le Gavroche, the first UK restaurant to achieve this honor 📚 "Eggs" features over 130 recipes that showcase eggs in both savory and sweet preparations, from basic techniques to complex restaurant-worthy dishes 🥚 The book teaches 12 distinct ways to prepare an egg, including the perfect poached egg technique that made Roux famous 👨‍🍳 Michel Roux considers eggs to be the most important ingredient in a chef's repertoire, claiming they are essential to master for anyone serious about cooking 🎨 Each recipe in the book is accompanied by stunning food photography by Martin Brigdale, who has photographed over 100 cookbooks throughout his career