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Egg
Egg
Author: Patrick Mikanowski, Lyndsay Mikanowski
The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsuku...  more »
ISBN-13: 9782080305503
ISBN-10: 2080305506
Publication Date: 4/24/2007
Pages: 192
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Publisher: Flammarion
Book Type: Hardcover
Members Wishing: 0
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