Synopses & Reviews
Eggs is a collection of both traditional and innovative recipes that pay homage to the egg as principle ingredient in Italian cuisine. The experts at Academia Barilla showcase 50 recipes, from starters and first courses to mains and desserts, that highlight interesting ways to cook with eggs, from scrumptious starters like Parmesan Flan to main courses like Poached Eggs with Spinach to delicious desserts like Crème Brulée, and more.
Each book in the “50 Easy Recipe” series from Academia Barilla is dedicated to a particular ingredient and characterized by the foods form.
This richly illustrated book not only bears the title of its subject, the humble yet extraordinary egg: it's even shaped like one! Academia Barilla has gathered 50 recipes celebrating the range of this culinary staple, from scrumptious starters like Parmesan Flan to main courses like Poached Eggs with Spinach to delicious desserts like Crème Brulée, and more.
Crack open Eggs for 50 eggs-ellent recipes for scrambles to soufflés! This oval-shaped cookbook opens with a look at "nature's masterpiece" - an amazing source of nourishment that, from ancient times, has been considered a sacred food. Today, it's a super food! Averaging only about 67 calories each, eggs are a superior source of energy and rich in complete proteins, all eight amino acids, and a host of vitamins and minerals.
About the Author
ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy’s gastronomic culture through publications like this one that recount the unequaled riches of the country.
Table of Contents
Sauces and Liqueurs