Eggs

Eggs are simple and full-fledged food. They are universal and suitable for both ordinary breakfast and for a luxurious feast. Eggs are indispensable in baking and cooking desserts. There is hardly a person, more sophisticated in matters of cooking this product than Michel Ru researcher of national cuisines and one of the best cooks in the world. Each chapter is devoted to a particular method of cooking eggs: from cooking, frying and sewing to the preparation of omelettes, souffle, meringues and a custard. Classic recipes, such as Dutch sauce or Bennict"s eggs, have a modern sound, and the author"s prescriptions of Michel RU will open up new taste combinations or simpler preparation methods. This superbly illustrated book is distinguished by a convenient structure of the material supply and a large number of valuable tips. We are confident that she will take one of the honorary places on your culinary bookshelf!
The book of the famous cook of Michel RU "Eggs finally came out in Russian. It contains many recipes, from classic to the most bold. Detailed comments will not be mistaken in the preparation of any dish and prompt how to give an unusual taste to the most simple omelet, and the illustrations will not give the illustration until you try all the dishes