Average Reviews:
(More customer reviews)An intermediate cook like myself probably cannot create a Caviar "Egg Roll" by Wylie Dufresne or the Hen's Egg "Guy Legay" by Yves Camdeborde -- their culinary innovation is mind blowing.
However, Passard's Eggs Sunny Side Inside or Eric Ripert's Quail's Egg Carbonara Nest give a contemporary twist to some old favorites, and although my versions didn't come out perfectly, they looked and tasted pretty darn good.
Wylie Dufresne of wd-50 fame delivers a riff on the perfect poached-egg texture where the white is "like junket" and the yellow is "egg-yolk fudge." That state is achieved by cooking eggs in 64 degree Celsius (140 F) water for 55 minutes, plus or minus 10 minutes. There is an incredible picture of this perfectly poached egg in this book.
The images in this book are absolutely superb; you simply have to admire the genius of the chefs who created the dishes and the genius of the photographer and the printers who put them on the page.
The text is peppered with facts about eggs, and some very interesting cultural notes. For example, Carlos Fuentes, "Sex without sin is like an egg without salt," and Margaret Thatcher, "It may be the cock that crows but it's the hen that lays the eggs."
The same team produced POTATO, Uncooked and Vegetables by 40 Great French Chefs. "Egg" is one of the best of the collection.Robert C. Ross2008
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The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar "egg roll." Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adriá whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.
