Discover
beautiful flavors of Italian egg dishes and learn how to prepare tasteful
meals with eggs by using easy to prepare recipes from our Italian cookbook.
Bookmark this page for future use.
Buon
Appetito! |
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The
Good Egg: More Than 200 Fresh Approaches from Soup to Dessert
by
Marie Simmons
The most comprehensive book
on egg cookery ever published and it's a dazzlingly diverse collection.
It encompasses sophisticated dinners as well as such superb desserts as
Fallen Chocolate Soufflé Cake. And it's filled with tips and techniques
for the basics: how to scramble, fry, bake, poach and hard-cook eggs. In
these pages can be found convenient appetizers, sauces, comforting soups,
flavorful sandwiches, innovative salads, soufflés, cookies, cakes,
pies and tarts. Simmons provides us with literally hundreds of dinner possibilities,
many of them vegetarian, reinterprets such classics as quiches, adding
broccoli and provolone or caramelized tomato and corn, and rediscovers
dishes from the past. She takes pasta far beyond red sauce with renditions
that include eggs, fresh vegetables and herbs, and she serves up exciting
main-dish salads for warm weather and, for wintry months, hearty Greek
lamb stew with artichokes, thickened with egg-lemon sauce. And yes, there
are scores of recipes for breakfast and brunches, more than thirty different
omelettes and frittatas -- meals for any occasion. For dessert, choose
between seductively light selections or rich creations. With egg info and
intriguing snippets of lore throughout, THE GOOD EGG is the ultimate cookbook
for a new generation of cooks. |
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The
Big Book of Breakfast: Serious Comfort Food for Any Time of the Day
by
Maryana Vollstedt
The Big Book of Breakfasts starts
the day right with over 280 recipes for every kind of breakfast food imaginable.
It’s classic Maryana Vollstedt: every delicious dish is so easy to make
you can hit the snooze button again and again. From classic blue-plate
specials of Corned Beef Hash and Eggs to an innovative brunch of Spicy
Orange Pancakes, here are frittatas and omelets, quiches and stratas, casseroles
and skillet entrees, sandwiches and wraps, French toast and pancakes, waffles
and cereals, meats and potatoes, breads and fruits plus a bevy of beverages
and the basic how-to. Breakfast-it’s not just for breakfast anymore. |
The
Best 50 Omelets
by
Bristol Publishing Enterprises, Coleen Simmons
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