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22 x 27 cm
192 Pages
230 fotographs
March 2018

ISBN 978-3-944874-80-7

no matter who,
knows that eggs are good for you«
Wilhelm Busch

The egg is not only a delicacy, it is fundamentally nutritious, too—whether fried, scrambled, or poached. Luc Hoornaert visited chefs from very diverse countries around the world in order to produce this book full of delicious morsels for beginning and advanced cooks, accompanied by elaborate photographs by Kris Vlegels. Whether eggs Benedict, truffle omelets, or eggs scrambled in their shells; sophisticated desserts such as opéra, baklava, and fruity lemon tartlets; or cocktails like absinthe Suissesse and the whiskey sour, there is something for everyone here. These select recipes are garnished with surprising stories and lore about the egg. Do you know what the goddess of dawn, Eostre, and the Easter Bunny have in common? Are Chinese pidan, or century eggs, really a hundred or a thousand years old? Where did the éclair—“flash of lightning”—get its name?