Michel Roux is one of the most famous chefs in the world. His restaurant, The Waterside Inn in Bray, has been awarded three Michelin stars for 21 amazing years. He has been honored with numerous awards and distinctions, honorary doctor of culinary arts from Johnson & Wales University in the USA in 2002, and serves as a gastronomy consultant for Celebrity Cruises and British Airways. He has appeared in two British TV series and has written several successful cookbooks.
Michel Roux, a man with a passion for different cuisines, is the ideal author to take a fresh look at one of the oldest foods, the egg. "I respect and admire the egg for its impressive ability to perform exceptionally well in all cooking methods. In my opinion, the egg is an underrated food that is often overshadowed by other more expensive luxury ingredients. So I decided it was time for me to write a book about this most delicate and defenseless food of all, to give the egg the recognition it deserves." The egg is the most versatile and simple food, it is highly nutritious and used in various preparations, especially quick meals, and is a smart solution for dinner gatherings. It is also a favorite ingredient of pastry chefs and dessert chefs.
Each chapter of the book revolves around a method of cooking eggs, from boiling, frying, poaching, "en cocotte" and "scrambled," to creating the perfect omelette, crepe, meringue, cream, and souffle. Classic recipes such as hollandaise sauce, eggs Benedict, and lemon souffle take on a new modern dimension, while Michel's authentic recipes promote new flavor combinations and a lighter, simpler cooking style.
Illustrated with stunning photographs and designed in a modern, clear, and easy-to-read style, "The Eggs" has everything that characterizes a great classic cookbook.