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About this item
Highlights
- How do you boil an egg so the yolk stays perfectly creamy?
- About the Author: Tove Nilsson is a chef and food writer.
- 224 Pages
- Cooking + Food + Wine, Specific Ingredients
Description
Book Synopsis
How do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you slowly whisk in oil? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen. This is a book about eggs. They play a starring role in some of the world's tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette--perfectly smooth and firm on the outside, creamy and tender within. Here, you'll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to soufflés, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal. And you do.About the Author
Tove Nilsson is a chef and food writer. Ever since Tove ate her first huevos rancheros in New York, she has wanted to make a book about eggs.Dimensions (Overall): 9.72 Inches (H) x 7.4 Inches (W)
Weight: 1.21 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 224
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients
Publisher: Tra Publishing
Theme: Dairy
Format: Hardcover
Author: Tove Nilsson
Language: English
Street Date: March 10, 2026
TCIN: 1004416107
UPC: 9781962098335
Item Number (DPCI): 247-41-9831
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1 inches length x 7.4 inches width x 9.72 inches height
Estimated ship weight: 1.21 pounds
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