The Good Egg by Marie Simmons
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, souffles, 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.
Marie Simmons is a food writer, cooking school teacher, and award-winning cookbook author of over 20 cookbooks including Fig Heaven, Rice: the Amazing Grain, Things Cooks Love, The Good Egg, and Fresh & Fast Vegetarian. She lives in Eugene, Oregon.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780395909911 |
| ISBN 10 | 0395909910 |
| Titel | The Good Egg |
| Autor | Marie Simmons |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Houghton Mifflin |
| Erscheinungsjahr | 2000-05-12 |
| Seitenanzahl | 464 |
| Preise | Winner of James Beard Foundation Book Awards (Single Subject) 2001 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |