‘This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.’ – Alice Waters, chef and owner of Chez Panisse A delicious homage to cooking with eggs, from the founder of the iconic Rose Bakery cafes This stylish and newly re-issued cookbook from renowned English chef Rose Carrarini collects 84 indispensable egg recipes for the home cook. Along with failproof versions of classic egg preparations, including poached, scrambled, and fried, Carrarini presents recipes for some of Rose Bakery’s most beloved dishes. Readers will find heaps of breakfast treats, including pastries, pancakes, and French toast; afternoon sweets, including Welsh Tea Cakes and Walnut Cake and Orange Crème Caramel; and light lunches, including soups, quiches, tarts, and more. Featuring high-quality ingredients and creative taste profiles, the recipes are wholesome, healthful, and appealing, with plenty of options for different palates and dietary preferences. Beautifully illustrated with specially commissioned, original paintings by award-winning botanical artist Fiona Strickland and a stunning new cover, How to Boil an Egg is an elegant addition to any home cook’s kitchen shelf.
