The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert

by Marie Simmons

Overview

The James Beard Award–winning guide to cooking with one of the most feared and revered ingredients in the kitchen.
 

In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans.” Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.

Product Details

ISBN-13:	9780618711949
Publisher:	HarperCollins
Publication date:	04/04/2006
Pages:	464
Product dimensions:	7.25(w) x 9.12(h) x 1.23(d)

About the Author

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table'sThings Cooks Love, Fresh & Fast,The Good Egg, and 365 Ways to Cook Pasta.She was a columnist for Bon Appétitfor eighteen years.

Editorial Reviews

"...appealing, clearly written and unintimidating. Along with classic egg dishes...she offers fresh new ideas to try..." —Susan Puckett

Atlanta Journal Constitution

"I've admired and used Simmons' previous books...and this new addition only eggs-tends my admiration." —Sybil Pratt Bookpage

"Marie Simmons has done an admirable job of saving the good egg from its unfortuante drift toward near obscurity. It you've put off eating eggs long enough to forget how to enjoy them, or have never gotten around to learning about the quickest and most perfect of foods, you will be happily reminded with this praiseworthy collection of dishes." —Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way

"Marie Simmons has written an authoritative book that is also easily accessible. She rescues the elegant egg from undeserved obliquity." —Barbara Kafka, author of Roasting: A Simple Art and Soup: A Way of Life

"The Good Egg is a valuable classic and a sheer pleasure—a treasure trove of classic recipes and wonderful stories and the most thorough and complete egg cookery book I have ever seen. Chefs and professional cooks will value it as a reference work, and it is also exellent for beginning cooks: easy to follow, with clear directions for all the egg basics, and fresh and surprising ingredient combinations, as well as do-ahead dishes that fit perfectly into our busy lifestyles. The Good Egg is just plain fun to read." —Shirley Corriher, author of Cookwise —

From the Publisher