A world renowned chef takes on America's favorite food.

Eggs are increasingly popular today, thanks to low-carb and high-protein trends. This elegantly produced full-color book includes 120 recipes, information on buying, storing, and using eggs, and step-by-step explanations of 20 classic culinary techniques for cooking with eggs. Recipes range from standbys like Eggs Benedict and Hollandaise Sauce to acclaimed chef Michel Roux's original recipes featuring new flavor combinations or lighter, simpler cooking styles. Includes 150 gorgeous color photographs.

Michel Roux (London, UK), one of today's most acclaimed chefs, has held three Michelin stars at the Waterside Inn in Bray, England for 21 years. His culinary honors include the Chevalier de la Lé gion d’ Honneur, and the Meilleur Ouvrier de France en Pâ tisserie. He has written several cookbooks and served as the food and wine consultant for Celebrity Cruises.

"While, not surprisingly, many of the recipes reflect his French background and training, this is a wide-ranging compendium of appealing dishes, with striking color photographs illustrating both techniques and finished plates." Library Journal

"His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in potato nest. There are recipes for omlets, frittatas, custards, mousses and much more, making a rich collection indeed." New York Times

The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It's also a favorite of patissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crepe, souffle, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Souffle are given a modern twist, while Michel's original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, "Eggs" is set to become a classic.

Roux is a celebragted chef at the top of his profession. For 30 years he has been "chef-patron" of the waterside Inn, in Bray near London.