The Well Cooked Egg (Paperback)Ann Carr (author)
Paperback 96 Pages / Published: 01/07/1989
- Not available
Officials suggest that eggs should be eaten well cooked and this book shows how recipes traditionally made with raw or semi-cooked eggs, can be adapted to use cooked eggs to produce results that are as good or better than the original. 100 recipes cover first and main courses, sauces and puddings. These include classics such as mayonnaise, bearnaise and hollandaise sauce as well as mousses, souffles and ice creams. Ann Carr is known through her restaurants as well as her writing. She has written 9 books including "Ann Carr's Recipe Collection".
Publisher: Simon & Schuster Ltd
Number of pages: 96
Weight: 128 g
Dimensions: 234 x 156 mm
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