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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Hidden Likeness: Photographer Emmet Gowin at the Morgan