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(More customer reviews)The Good Egg: More than 200 Fresh Approaches from Breakfast to DessertWho knew there were so many different ways to cook an egg? This is more than a recipe book. Each chapter begins with a series of egg facts and explanations, beginning with the cholesterol controversy, and moving us into the anatomy of an egg. Then, there are the instructions. The perfect scrambled egg; the perfect boiled egg, etc. But, above all, there are the innovative ways in which the egg is served up as the centerpiece of the meal. I love books with pictures -- and there are none in this book. But, they were not missed. The book is so well written that it is totally engaging from page 1 through all 200+ recipes. What Michel Roux has done for the European egg, Marie Simmons has matched with eggs in the American kitchen. Whether you are a new cook or a kitchen diva, this book should be among your repertoire of well read and worn reference material. A Must Have!
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Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award.Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cooking's most essential and healthful ingredients.
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