Egg on the Menu
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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, ti...
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.
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