The lowest-priced brand-new, unused, unopened, undamaged item in its original packaging (where packaging is applicable).Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag.See details for additional description.
The egg is one of the world's most basic and familiar of ingredients, yet it is one of the most versatile, too. The book opens with a colourful and comprehensive photographic identification guide to all the well-kwn types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail and accompanied by fascinating information on its origin and the history of its use. An invaluable techniques section provides information on nutrition, buying and storing, and guides you through preparing every kind of egg dish. Detailed step-by-step instructions will help you master the art of cooking with eggs, from simple boiling and poaching to making meringues, souffles and sauces. The recipe section includes over 50 classic egg recipes, from Poached Eggs Florentine to Spicy Sausage and Cheese Tortilla, and from Quiche Lorraine to Bitter Chocolate Mousses. Each dish is photographed beautifully, and step-by-step instructions make the recipes easy to follow and ensure successful results every time.
Alex Barker qualified as a home economist before working in the Nestle test kitchens and the marketing department of Buitoni Foods. She then moved into magazines, including Woman's Own, where she became cookery editor. Later, at Prima Magazine, she worked in a similar role, before launching and editing Let's Cook. Her wide-ranging experience on food publications makes her a leading authority on food and she now works freelance as a food writer, also running a picture library, Food Features.