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Egg by Patrick Mikanowski - Hardcover
100.00 AED

Egg by Patrick Mikanowski - Hardcover

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Category Type
Self Help
ISBN
9782080305503.0
Author
Patrick Mikanowski
Publisher
Flammarion
Description:

    The egg is a basic ingredient used across the globe, and it is versatile enough to be used for everything from appetizers to desserts. In this work, forty renowned chefs share recipes that range from traditional Patrice Hardy's black truffle omelet to to surprising Pierre Herme's raspberry Ispahan tart. Hirohisa Koyama shares his Tamago Yaki No Tsukuri Kata (rolled omelet), Alain Passard ...

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PRODUCT INFORMATION

  •  

    Specifications

    Category Type
    Self Help
    ISBN
    9782080305503.0
    Item EAN
    2724306410650
    People
    Author
    Patrick Mikanowski
    People
    Publisher
    Flammarion
    Category Type
    Self Help
    ISBN
    9782080305503.0
    Item EAN
    2724306410650
    People
    Author
    Patrick Mikanowski
    People
    Publisher
    Flammarion
    Technical Information
    Binding
    Hardcover
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

      The egg is a basic ingredient used across the globe, and it is versatile enough to be used for everything from appetizers to desserts. In this work, forty renowned chefs share recipes that range from traditional Patrice Hardy's black truffle omelet to to surprising Pierre Herme's raspberry Ispahan

      The egg is a basic ingredient used across the globe, and it is versatile enough to be used for everything from appetizers to desserts. In this work, forty renowned chefs share recipes that range from traditional Patrice Hardy's black truffle omelet to to surprising Pierre Herme's raspberry Ispahan tart. Hirohisa Koyama shares his Tamago Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers his fried egg in the half shell, and Wylie Dufresne serves up his unique caviar egg roll. Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adria whip up recipes that include Parmesan and Udon Noodle Pan fried Egg, Egg Smoked in Lapsang Souchong Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, an index of add resses and resources, and humorous proverbs about eggs.

      Product Features :
    • Binding : Hardcover
    • Language of Text : English
    • Publication Year : 2007
    • Number of Pages : 192
    • ISBN : 9782080305503
 

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