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How To Boil An Egg: Poach One, Scramble One, Fry One, Bake One, Steam One

How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed Breakfast, Lunch, Tea (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star -- from simple omelets to savory treats, pastries, desserts and more.How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations -- which can take days to complete -- making the book as much a treat for the eye as for the taste buds.Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.

Hardcover: 136 pages

Publisher: Phaidon Press (February 12, 2013)

Language: English

ISBN-10: 071486241X

ISBN-13: 978-0714862415

Product Dimensions: 8.5 x 0.8 x 11 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review: 4.4 out of 5 stars  See all reviews (17 customer reviews)

Best Sellers Rank: #381,967 in Books (See Top 100 in Books) #139 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy #3107 in Books > Cookbooks, Food & Wine > Cooking Methods

"How to Boil an Egg" is the follow-up to the lovely Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery, the first collection of recipes from Rose Bakery. This latest installment is dedicated to turning the egg ("nature's humble hero") into breakfast, lunch, or tea. The title itself is tongue-in-cheek, as there is only a very brief one-page overview of various egg-cooking methods (boiled, poached, scrambled, fried, omelette) before launching into breakfast offerings (including standards such as eggs Benedict, Egg In the Middle and French toast along with delightful alternatives like Eggs Baked in Dashi and Scrambled Eggs with Tomato), scones and muffins, and pancakes, popovers, and oats. The various sections are full of quick, easy recipes that all star eggs in some form or another, whether it's a gratin studded with roasted veggies, lacy strips of eggs over veggies, curried (and other) egg salads, moist quick breads, or silky flans, puddings or custards (there's even a dairy-free soy crème caramel option).I tried making the chocolate orange muffins in two different incarnations, one with low-fat sour cream and Splenda and one as written. I also added about ½ cup chopped candied orange peel to the batter, and it made a wonderful counterpoint to the chopped chocolate studded throughout. The sour cream results in a moist (but not wet) springy batter, while the chopped chocolate (and candied orange peel) added a nice contrast of texture.

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