{"product_id":"9781962098335","title":"Eggs: All Day, Every Way (Recipes \u0026 Techniques)","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNilsson, Tove\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTra Publishing\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3\/10\/2026\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e\"Charming and comprehensive... takes readers on a world tour of egg-centric recipes.\" \u003ci\u003e—Publishers Weekl\u003c\/i\u003e\u003ci\u003ey\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003e\"Provides readers with the \u003c\/b\u003e\u003cb\u003eknowledge to cook eggs in every way possible.\" —\u003c\/b\u003e\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003eHow do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you slowly whisk in oil? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis is a book about eggs. They play a starring role in some of the world’s tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette—perfectly smooth and firm on the outside, creamy and tender within.\u003cbr\u003e \u003cbr\u003e Here, you'll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to soufflés, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal. And you do.","brand":"Tra Publishing","offers":[{"title":"Default Title","offer_id":46975395463423,"sku":"9781962098335","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781962098335_s600x595.jpg?v=1780074391","url":"https:\/\/massivebookshop.com\/de\/products\/9781962098335","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}