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Egg [Hardcover]

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Item description for Egg by Patrick Mikanowski, Lyndsay Mikanowski & Grant Symon...

The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up 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 Adriá whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon 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, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.
Patrick Mikanowski is an international food development and advertising consultant. He trained as an art director and has traveled the world, meeting chefs and seeking out the best in food. Lyndsay Mikanowski is a landscape designer with a university background in history, sociology, and anthropology. Scottish-born Grant Symon is a specialist in advertising and design photography.

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Item Specifications...


Pages   192
Est. Packaging Dimensions:   Length: 0.75" Width: 9.5" Height: 12.5"
Weight:   3.65 lbs.
Binding  Hardcover
Release Date   Apr 24, 2007
Publisher   Flammarion
ISBN  2080305506  
ISBN13  9782080305503  


Availability  0 units.


More About Patrick Mikanowski, Lyndsay Mikanowski & Grant Symon


Register your artisan biography and upload your photo! Patrick Mikanowski is an international food development and advertising consultant. He trained as an art director and has traveled the world, meeting chefs and seeking out the best in food. Lyndsay Mikanowski is a landscape designer with a university background in history, sociology, and anthropology. Scottish-born Grant Symon is a specialist in advertising and design photography.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > International



Reviews - What do customers think about Egg?

Gorgeous food, gorgeous pictures ... delicious too  Mar 25, 2008
An intermediate cook like myself probably cannot create a Caviar "Egg Roll" by Wylie Dufresne or the Hen's Egg "Guy Legay" by Yves Camdeborde -- their culinary innovation is mind blowing.

However, Passard's Eggs Sunny Side Inside or Eric Ripert's Quail's Egg Carbonara Nest give a contemporary twist to some old favorites, and although my versions didn't come out perfectly, they looked and tasted pretty darn good.

Wylie Dufresne of wd-50 fame delivers a riff on the perfect poached-egg texture where the white is "like junket" and the yellow is "egg-yolk fudge." That state is achieved by cooking eggs in 64 degree Celsius (140 F) water for 55 minutes, plus or minus 10 minutes. There is an incredible picture of this perfectly poached egg in this book.

The images in this book are absolutely superb; you simply have to admire the genius of the chefs who created the dishes and the genius of the photographer and the printers who put them on the page.

The text is peppered with facts about eggs, and some very interesting cultural notes. For example, Carlos Fuentes, "Sex without sin is like an egg without salt," and Margaret Thatcher, "It may be the cock that crows but it's the hen that lays the eggs."

The same team produced POTATO, Uncooked and Vegetables by 40 Great French Chefs. "Egg" is one of the best of the collection.


Robert C. Ross 2008
 
Fabulous  Aug 23, 2007
A rich and sumptuous book with stunning photography and a single minded focus on strange and beguiling quotes on, and recipes for, eggs.
 

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