There are over 76 billion eggs sold and eaten in the US every year. The egg is the simplest and most complete food - versatile enough for the quickest of meals to the smartest of dinner parties and the favorite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. This new edition of a bookshelf staple is illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale and contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling, and shows you how to make the perfect omelet, mousse, souffl', and custard. There are classic egg recipes given a modern twist, alongside new dishes which boast new combinations of flavors or a lighter, simpler style of cooking.
Michel Roux is a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he has held three Michelin stars for over three decades. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He holds countless other culinary and personal honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. His previous titles include Pastry (2007), Sauces (2009), Desserts (2011), The Essence of French Cooking (2014) and Cheese (2017), published by Quadrille. Michel has appeared in several popular television series. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain. This is further underlined by Michel's founding in 1983 and patronage of the Roux Scholarship, the most acclaimed and influential chef competition in the UK.