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The Perfect Egg : A Fresh Take on Recipes for Morning, Noon, and Night
by Teri Lyn Fisher and Jenny Park


Overview - A cookbook all about eggs, with 70 diverse recipes for meals, snacks, and desserts, from the team behind the beloved food blog" Spoon Fork Bacon."
Eggs are one of the world's super-star foods: inexpensive, protein-rich, versatile, and easily renewable.
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More About The Perfect Egg by Teri Lyn Fisher; Jenny Park
 
 
 
Overview
A cookbook all about eggs, with 70 diverse recipes for meals, snacks, and desserts, from the team behind the beloved food blog" Spoon Fork Bacon."
Eggs are one of the world's super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs--for breakfast, lunch, and dinner--and "The Perfect Egg" features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in "The Perfect Egg" offer a fresh, unique, and modern take on the most humble of foods.

 
Details
  • ISBN-13: 9781607746256
  • ISBN-10: 1607746255
  • Publisher: Ten Speed Press
  • Publish Date: March 2015
  • Page Count: 176
  • Dimensions: 9.3 x 7.5 x 0.75 inches
  • Shipping Weight: 1.5 pounds


Related Categories

Books > Cooking > Specific Ingredients - Dairy
Books > Cooking > Courses & Dishes - Breakfast
Books > Cooking > Regional & Ethnic - International

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-01-05
  • Reviewer: Staff

Few foods are as essential and as versatile as the egg, and this aptly named cookbook makes its point with smart instruction and stylish design. The authors of Tiny Food Party and the blog Spoon Fork Bacon have a knack for reinventing the familiar with global accents and creative presentation. The “Eggs 101” chapter lays out some fundamental techniques (scrambling, poaching, boiling), plus recipes for classic sauces, doughs, and breads. From there, the subject is divided into mealtimes: morning could be Mediterranean-style egg boats on ciabatta with spinach, feta, and sun-dried tomatoes, or Korean gyeran bbang, pancake-wrapped egg sandwiches. Afternoon offers a plethora of egg-salad variations and an updated salade Lyonnaise with anchovy vinaigrette. For evenings, there’s a poached-yolk stuffed ravioli, or a Japanese shrimp pancake. Naturally, desserts such as soufflés and cakes are represented as well—including Brazilian quindim custards and beignets made with duck eggs. In the end, the cookbook achieves that winning combination of practical and enjoyable. Color photos. (Mar.)

 
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