Eggs. Michelle ru

Eggs are simple and full -fledged food. They are universal and suitable for a regular breakfast and a luxurious feast. Eggs are indispensable in baking and preparation of desserts. It is unlikely that there is a person who is more sophisticated in the preparation of this product than Michelle RU - a researcher of national kitchens and one of the best cooks in the world.

Each chapter is devoted to one or another method of preparing eggs: from cooking, frying and sewing to the preparation of omelettes, souffle, merengi and custard. Classic recipes, such as Dutch sauce or Benedict eggs, gain modern sound here, and Michel Ru’s author's recipes will open up new taste combinations or simpler preparation methods. This magnificently illustrated book is distinguished by a convenient structure of the material presentation and a large number of valuable tips. We are sure that she will take one of the honorary places on your culinary book shelf!