A gorgeous collection of 90 recipes demonstrating simple and delicious ways to cook and eat eggs.
The simple egg is the starting point for some of the most delicious and inspiring dishes. Both simple and versatile, eggs are also incredibly nutritious, rich in protein, low in fat and essential for baking. Including all the basics for cooking the perfect poached, scrambled and fried egg, this cookbook will be a staple in every cook's kitchen.
From easy and fuss-free pancakes, souffle, tarts and omelettes to cakes, curds and puddings, the potential for this nourishing ingredient is endless. Classic recipes such as steamed pudding and Arnold Bennett are given a contemporary twist and there are also lighter, fresh egg-based dishes such as courgette fritters with dill and lemon and squash gnocchi with sage.
Blanche Vaughan is a food writer with a passion for creating good-for-you and imaginative dishes from this glorious ingredient. Whether for breakfast, lunch, tea or supper, this book is a celebration of the egg in all its forms.
This collection of recipes includes some of the biggest names in cookery today. THE GREAT BRITISH FOOD REVIVAL II will feature recipes from cooks including Yotam Ottolenghi, Raymond Blanc, Gregg Wallace, Michel Roux Jr., John Torode, Gary Rhodes, Valentine Warner, Antonio Carluccio, Jason Atherton, Ainsley Harriott, Mary Berry, Richard Corrigan and Clarissa Dickson Wright. There will also be recipes from new food writing talent Blanche Vaughan.