Fiche technique
Format : Relié
Nb de pages : 191 pages
Poids : 1160 g
Dimensions : 23cm X 28cm
ISBN : 978-94-014-4125-4
EAN : 9789401441254
Egg on the menu
Quatrième de couverture
Chicken came first, so now here is Egg. Universal and versatile, tasty and nutritious : eggs are indispensable in a whole range of recipes and they are found in all cultures. Author Luc Hoornaert went exploring and collected sixty irresistible egg dishes from all corners of the world : from China, Korea and Japan, through Turkey and Iran to the United Kingdom. He turned to some well-known Belgian and Dutch top chefs for the classic dishes, and cocktails have also been given a well-earned place in Egg. Food photographer Kris Vlegels provided the powerful photos in this beautifully illustrated, timeless cookery book.