Paru le 02/04/2007 | Relié 192 pages
Tout public
photographies Grant Symon
Egg
The humble egg has never been so gloriously celebrated. Lyndsay and Patrick Mikanowski's latest culinary odyssey is a collection of forty recipes from some of the world's most innovative and exciting chefs. Together, they have put their culinary expertise to the service of the egg, revealing it in ways never seen before.
Whether raw, cooked, fried, hard-boiled, soft-boiled, sweet, or savory, the egg is transformed into a gastronomic feast, with exceptional dishes such as almond-stuffed eggs with black cumin omelets, scrambled eggs with truffles, or an extraordinary update of crème brûlée. These superb recipes are complemented by the photography of Grant Symon, who has received many prestigious design awards.
As for whether the chicken or the egg came first...
Lyndsay and Patrick Mikanowski are award-winning authors, who have traveled the world during their research into food and its culture. Uncooked (Flammarion 2004), won several awards, including « best cookbook cover in the world » by the World Cookbook Awards 2004. It was also nominated for a James Beard Award and an International Association of Culinary Professionals Cookbook Award in 2006, the two most prestigious awards for cookbooks. Vegetables by Forty Great French Chefs, their last book, was published by Flammarion in 2005.
