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Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »
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    Juliet's Nurse

    Lois Leveen 9781476757445

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1 Burnside Cooking and Food- Dairy and Eggs
2 Home & Garden Cooking and Food- Dairy and Eggs
9 Local Warehouse Cooking and Food- Dairy and Eggs
14 Remote Warehouse Cooking and Food- Miscellaneous Methods

How to Boil an Egg

by

How to Boil an Egg Cover

 

Synopses & Reviews

Publisher Comments:

How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed Breakfast, Lunch, Tea (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star — from simple omelets to savory treats, pastries, desserts and more.

How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations — which can take days to complete — making the book as much a treat for the eye as for the taste buds.

Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.

Review:

"In her second cookbook (after Breakfast, Lunch, Tea), Carrarini takes on the 'simple ingredient' of eggs with gusto. Having cooked for years and 'never paid eggs any special attention,' the author realized the wide variety of culinary possibilities that can be realized using eggs. There are of course the 'easy' preparations such as frying and scrambling (as the title implies), but these are just the beginning. The recipes progress into dishes that are more complex in technique and flavor. Eggs baked in dashi offers a Japanese take on the classic French oeufs en cocotte (eggs in a pot), and lacy eggs over vegetables describes an interesting cooking technique and presentation ('lacing an egg'). There are also recipes for more well-rounded meals, such as cheddar, leek, and curry scones and chawanmushi, another traditional Japanese dish. Based on recipes from Carrarini's acclaimed Rose Bakery in Paris, and with exquisitely hand-drawn paintings of dishes in the book by Fiona Strickland, this is a must-have for those interested in transforming their 'simple' egg experience into something extraordinary. (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Product Details

ISBN:
9780714862415
Author:
Carrarini, Rose
Publisher:
Phaidon Press
Subject:
Cooking and Food-General
Subject:
Cooking and Food-Dairy and Eggs
Subject:
General Cooking
Publication Date:
20130231
Binding:
HARDCOVER
Language:
English
Pages:
136
Dimensions:
11 x 8.5 x 0.75 in 1.94 lb

Related Subjects

» Cooking and Food » By Ingredient » Dairy and Eggs » General
» Cooking and Food » Dishes and Meals » Breakfast and Lunch
» Cooking and Food » General
» Cooking and Food » Methods » Miscellaneous Methods
» Featured Titles » General

How to Boil an Egg New Hardcover
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Product details 136 pages Phaidon Press - English 9780714862415 Reviews:
"Publishers Weekly Review" by , "In her second cookbook (after Breakfast, Lunch, Tea), Carrarini takes on the 'simple ingredient' of eggs with gusto. Having cooked for years and 'never paid eggs any special attention,' the author realized the wide variety of culinary possibilities that can be realized using eggs. There are of course the 'easy' preparations such as frying and scrambling (as the title implies), but these are just the beginning. The recipes progress into dishes that are more complex in technique and flavor. Eggs baked in dashi offers a Japanese take on the classic French oeufs en cocotte (eggs in a pot), and lacy eggs over vegetables describes an interesting cooking technique and presentation ('lacing an egg'). There are also recipes for more well-rounded meals, such as cheddar, leek, and curry scones and chawanmushi, another traditional Japanese dish. Based on recipes from Carrarini's acclaimed Rose Bakery in Paris, and with exquisitely hand-drawn paintings of dishes in the book by Fiona Strickland, this is a must-have for those interested in transforming their 'simple' egg experience into something extraordinary. (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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