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Egg

Blanche Vaughan

The simple egg is the starting point for some of the most delicious and inspiring dishes. Both simple and versatile, eggs are also incredibly nutritious, rich in protein, low in fat and essential for baking. Including all the basics for cooking the perfect poached, scrambled and fried egg, this cookbook will be a staple in every cook's kitchen.

From easy and fuss-free pancakes, soufflé, tarts and omelettes to cakes, curds and puddings, the potential for this nourishing ingredient is endless. Classic recipes such as steamed pudding and Arnold Bennett are given a contemporary twist and there are also lighter, fresh egg-based dishes such as courgette fritters with dill and lemon and squash gnocchi with sage.

Blanche Vaughan is a food writer with a passion for creating good-for-you and imaginative dishes from this glorious ingredient. Whether for breakfast, lunch, tea or supper, this book is a celebration of the egg in all its forms.

  • Classification : Cookery, Food & Drink
  • Pub Date : MAR 12, 2015
  • Imprint : Weidenfeld & Nicolson
  • Page Extent : 208
  • Binding : HB
  • ISBN : 9780297871606
  • Price : INR 1,699
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Blanche Vaughan

Julian Metcalfe co-founder of global success Pret A Manger is dedicated to his next crusade itsu... a revolutionary and refreshing take on affordable healthy food.

itsu's delicious but light menu and confident flavours are attracting millions of loyal fans. Years spent listening to the ideas and demands of Pret customers encouraged Metcalfe and his team to build a new type of food place altogether... They call it 'eat beautiful'. High-protein low carb salads brown rice dishes freshly made sushi soups and noodles - fresh food that tastes as good as it looks.

There are now around 75 itsu shops in the UK. itsu has also developed a growing range of Asian-inspired healthy food products and is distributing them through supermarkets.

Blanche Vaughan is a food writer and chef who worked at the River Cafe Moro and St John. She has written for the Guardian and published four books with Weidenfeld & Nicolson including One Pot and Egg. She wrote itsu: the cookbook with Julian Metcalfe. Blanche is Food Editor at House & Garden.

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