Renowned chef Rose Carrarini, of Rose Bakery, presents her favorite classic and contemporary ways of using eggs, including all the basics like poached, scrambled, and fried, as well as in breakfast classics such as pancakes and French toast. There are recipes for soups, quiches, and tarts perfect for a light lunch, along with afternoon treats such as Welsh Tea Cakes, Walnut Cake, and Orange Crème Caramel. This book shows how tasty and versatile eggs can be.
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Miracles in Miniature: The Art of the Master of Claude de France
The programs of The Morgan Library & Museum are made possible with public funds from the New York City Department of Cultural Affairs in partnership with the City Council, and by the New York State Council on the Arts with the support of Governor Andrew Cuomo and the New York State Legislature.