Well, to add more thought to the world of egg cookery the book egg by Lyndsay and Patrick Mikanowski is now available in English. That is a good thing for me because my foreign language skills are of a hunt a peck variety. A culinary dictionary in hand trying to decipher recipes in foreign language usually results in me buying books twice, or becoming content with visual clues from pictures of dishes and ingredients.
The book egg, discusses many of the points of egg cookery which are currently being tackled by professional and amateur chefs alike. It also brings together forty chefs and there own interpretations of an egg dish. I have not read the book cover to cover, that is for later today, though in my brief skimming I have already begun to ponder many thoughts, from how the heck, to why did I not think of that, to that is just brilliant.
The book also contains a number of egg-strordinary quotes which the chefs included in the book have found
to be pointing. And if the book seems a bit daunting remember, you can always just make an egg sandwich.
