Huevos

Formats and editions:
- In English.
- In Spanish.

Publisher review:
The egg is the simplest and most complete food. As people tire of mass-marketed, pre-packaged, all-year-round-available supermarket food and return to the old values of properly grown ingredients, individual varieties, small producers, seasonal availability and slow food, the time is ripe for a new look at the oldest food of all. The 100 recipes range from the classics - Hollandaise sauce, Eggs Benedict, Salade Nicoise with quails eggs, Lemon soufflé, Crème caramel amongst others - to the most original. Every classic is perfectly authentic though with a modern twist. The new recipes boast innovative combinations of flavours or a lighter or simpler style of cooking. Illustrated throughout with Martin Brigdale's stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

Index:
- Introducción.
- Huevos pasados por agua.
- Huevos escalfados.
- Huevos fritos.
- Huevos revueltos.
- Huevos al horno.
- Tortillas.
- Suflés.
- Crêpes y rebozados.
- Masas ricas en huevo y pasta.
- Natillas, cremas y mousses.
- Helados.
- Merengues y bizcochos.
- Salsas y aliños.

About the author:
Michel Roux is a celebrated chef at the top of his profession. For 30 years he has been chef-patron of the Waterside Inn, Bray, renowned for the high quality of its classic French cooking and a prized Michelin three-starred restaurant since 1985. Michel is regarded as one of the finest chefs in Europe and holds many culinary honours.