How to Boil an Egg: Poach One, Scramble One, Fry One, Bake One, Steam One

by Rose Carrarini, Fiona Strickland (Artist)

Overview

How to Boil an Egg , is a collection of simple and unusual recipes for cooking eggs from Rose Bakery. Eggs are one of the most complete and nourishing of ingredients, and this book shows how tasty and versatile they can be.

Product Details

ISBN-13:	9780714862415
Publisher:	Phaidon Press
Publication date:	02/12/2013
Pages:	136
Product dimensions:	8.30(w) x 10.70(h) x 0.90(d)

About the Author

Rose 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.

What People are Saying About This

From the Publisher

"Few things are as uniquely gratifying as knowing how to cook an egg — an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious." - Alice Waters, chef and owner of Chez Panisse

"This book is not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris." - Clotilde Dusoulier, creater of Chocolate and Zucchini.com

"The Book We're Super Eggs-cited to Cook From" - Bon Appetit

"Just the sort of cookbook that would make a lovely dinner party host gift. . ." - LA Weekly

Editorial Reviews

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

"Few things are as uniquely gratifying as knowing how to cook an egg—an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious."—Alice Waters, chef and owner of Chez Panisse

"This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris."—Clotilde Dusoulier, ChocolateAndZucchini.com

"This is the kind of thing I would love to have for breakfast every day."—Oscar de la Renta, fashion designer, The New York Times Style Magazine

"A treasury of scrambled, fried, baked, poached and more."—Country & Town House

"The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies."—The Stylist

"Heralding a new era of egg loving... An egg odyssey... Beautiful."—Metro

"Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg, a stylish new cookbook boasting 84 ways to transform the breakfast favorite."—ELLE

"From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg - organic, bien sur - as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris... Make a tart yourself, and see."—Vogue

"When in doubt, we eat an egg. Rose does too, and she's teaching us all the ways we can make them gloriously delicious."—DomesticSluttery

From the Publisher

Carrarini's first cookbook, Breakfast, Lunch, Tea, introduced readers to homey, wholesome recipes from Rose Bakery, an Anglo-French café that now has branches in Paris, London, Tokyo, Tel Aviv, and Seoul. Her latest continues in this vein, with new recipes for baked goods and savory dishes. Because these recipes have spare directions, novice cooks will struggle. Additionally, they may have trouble finding ingredients like arrowroot, dashi, and purple corn flour. VERDICT This book's predecessor has a cult following, so buy for demand. Readers interested in eggs would be better served by Simmons's The Good Egg or Trainer Thompson's The Fresh Egg Cookbook.

Library Journal