How to Boil an Egg: Poach One, Scramble One, Fry One, Bake One, Steam One

The title seems simple enough, How To Boil An Egg: Poach One, Scramble One, Fry One, Bake One, Steam One by Rose Carrarini co-founder of the Anglo-French— Rose Bakery. Yet her book provides much more: and Introduction, Tips, Techniques and Ingredients, Eggs, Simply Eggs, Breakfast, Lunch, Tea and an Index.Rose stresses the need for organic eggs, locally grown produce as well as other well-known products from other countries. For example: Arame, from Japan; Olive Oil from Italy, Spain, France and Greece. The recipes are professional yet easy enough for the beginning cook. What makes this cookbook outstanding are the beautiful hand drawn and painted illustrations. Specially commissioned paintings by the award-winning botanical artist, Fiona Strickland, create an elegant book.A must-have addition for every kitchen library!

With its simple, clever, and spot-on accurate title, "How to Boil an Egg" is a delightful compendium of dozens of ways that eggs are used in the trendy Paris Bakery founded by the author. The recipes (in both metric and US measures) are easy to follow and work every time. I struggled with making popovers for years -- sometimes they were perfect, sometimes they fell flat -- but the simple recipe in "How to Boil an Egg" yields beautifully baked, softball-sized results.Best of all are the illustrations, which alone make this pricy book a good value. No, they're not photographs. They're paintings -- beautiful, realistic paintings -- that are a delight to look at and illustrate exactly what each recipe promises and delivers.

Not quite what I was expecting but still great. Has a lot recipes I would never use. The book is well made and heavy. Should stand up to years of use.

"How to Boil an Egg" was not what I expected. I read a review that gave the background of the restaurant, and mentioned how lovely the illustrations were in this book, and I was disappointed. I purchased the book because I admired the restaurant's history/beginnings, and was interested in seeing the recipes. But, I also purchased the book because of the artwork. The illustrations were not at all what I expected, and I was somewhat disappointed.

Looking for basic egg book, and found it here, although does have some elevated recipes. Basic techniques, but noting elaborate. Lot of European-style recipes.

I am a college student who loves cooking. I am slowly building my cookbook collection and this book was an excellent addition. It contains classic recipes as well as more adventurous ones. Highly recommended for egg lovers, bakers, and cooks wanting to expand their french repertoire.

I own several egg cookbooks that I use frequently. But this one will mostly sit on the shelf. The recipes just don't pull you in to want to make them. It is a very thin cookbook for the price.

One is a great cook, married to a botanical artist. The other friend loves the kitchen and art. Both were were a little taken aback by the title, but were blown away by the beauty of the illustration and the variety.

I saw this book advertised via the publisher Phaidon and decided it was a must have.It was my first introduction to Rose Carrarini and her bakery in Paris and the book and its recipes live up to my expectation.Great simple recipes, beautiful design layout and wonderful illustrations from the artist Fiona Strickland.I recommend it to cooks everywhere.

And a really nice read. Interesting insights into the philosophy of the author. Haven't tried the receipies yet, but am building up to the Green Tea Genoa. Am considering Rose Carrarini's other book!

Brought this as a present as I think it is so different to your average cook book with its bold colours and cute illustrations inside.Really clever!

Lovely book-I really enjoyed the first Rose bakery book so ordered this. It didn't disappoint. Lot's of easy to follow recipes, savoury & sweet & nice illustrated.

The illustrations are fantastic! And some good ideas of what to do with eggs, from basic starters to elaborate cakes.