Harper, 2016 (2016)
Reviewed by Mary Ann Smyth
gg by Blanche Vaughn is a cookbook that uses the egg in all its glory in every one of the recipes. Nigella Lawson says '
This is a charming, beautiful book, and one anyone can cook from using nature's very own perfectly packaged convenience food.
' Need I say more?
ell, yes, actually. We scramble the egg, whisk it, fry it, coddle it, hard boil it, make omelettes, frittatas, puddings, etc., etc., etc.. Vaughan suggests wonderful ways to use this versatile food, rich in protein, low in fat, essential for baking, and producing some very good eating.
aughan offers ninety recipes in this book that will become an essential in your kitchen. There are easy recipes for pancakes, soufflés, tarts, and omelettes as well as ones for extravagant cakes, curds, and puddings. Vaughan, a food writer and chef, presents recipes for every occasion that will give you a new appreciation for the egg. She suggests little twists and turns to make your chosen use of the egg contemporary.
he photography is top notch as it shows you how your eggs can look. For Breakfast, Lunch and Dinner and the hours in between, you will find recipes to suit everyone in your family. From homemade pasta; to custard; to drop scones; to shirred eggs with tomato and peppers; to herb and potato frittata; to apple dragons; to Seville orange tartlets; to cheese soufflés; to Toad in the hole; to Isles flottantes; to roasted almond ice cream! Remember, 90 recipes.
This book will be a celebration of the egg in all its forms.
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