Posted on November 23, 2015 in News, Gastronomy.
Gastronomy: Zoom on the eggs!
Eggs are featured in the latest book by Frédéric Anton, Meilleur Ouvrier de France, chef of Pré Catelan (3 Michelin stars), and Christelle Brua, his pastry chef, elected pastry chef of the year 2014 by Gault & Millau , will satisfy you.
Eggs, by Frédéric Anton and Christelle Brua, Chêne editions
The shocking duo gives us 100 savory and sweet recipes to prepare them ... like chefs! Whether they are scrambled, poached, hard, fried, fried, in the form of omelet, tortilla or even desserts, eggs are in the spotlight in their fifth book, “Eggs”, published by Éditions du Chêne *. Each recipe is accompanied by Richard Haughton's photos, which make each dish .. a little masterpiece.
It's your turn…
Eggs, by Frédéric Anton and Christelle Brua, Chêne editions, € 29,95.
* In the same great collection, Pies, Rice, Small cakes, Potatoes ...
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