Eggs

I never knew you could use eggs in so many different ways. I like the variety of recipes and the book is much better than I eggspected (sorry couldn’t resist).

Gift so not used. Arrived in good time

A beautiful little book, lovingly written with delicious recipes and gorgeous photos. It covers all the basic how to's with eggs such as boiled, poached etc. as well as recipes where eggs are the main ingredient. It also provides lots of recipes where eggs play a part in the ingredients but aren't the main part of the dish. The book is a great addition to the kitchen with all of Michel Roux's passion for food in a delightful neat little package. The recipes are simply laid out and easy to follow. So far I've only tried the Creme Anglais but I can't wait to try some soufflés and pasta making.

Very good

This book is amazing. So many recipes, explained beautifully with hints and tips. I will own and love this book forever :-)

For the basics, my favourite is Michel Roux’s Eggs. The French take their eggs very seriously, as allegedly demonstrated by the 100 pleats in a chef’s toque representing the number of egg dishes they need to master. Roux’s book is a masterclass on all the classic French ways of serving eggs (I love the section on baked eggs) as well as doing a good job of demystifying soufflés, crêpes and anything made with custard.

Sorry about the review title. Some people would think that a cook book on eggs would be boring. Don't be put off by this. It's packed with all sorts of helpful hints and tips. I love to cook and probably thought I knew all the basic things there was to know. How wrong I was. Even if you do know them it is good to get the book just to refresh your memory. There are some great recipes and they are easy to follow. I have Michel Roux's books on Pastry and Sauces, these are worth having as well.

As with all Michel Roux's books this little book is full of recipes that you won't have come across before - not always the easiest but usually guaranteed to give excellent results if you follow the instructions (and Michel's general guidance). Lots of ideas for savoury and sweet dishes from simple to more complicated. The book is very well illustrated and if you've ever wondered if you really have a small / medium or large egg - then look no further than the introduction. For me this is a kitchen classic.