The Egg Bible by Jacques Hermus is the standard reference work for anyone who wants to discover the versatile ingredient egg. This comprehensive cookbook contains more than one hundred recipes, from classic dishes such as eggs benedict and crème brûlée to surprising creations like gado gado and croque madame. In addition, the book offers practical tips on cooking techniques, preparation methods, and combining flavors. An inspiring reference work for both professional chefs and culinary enthusiasts.
België (nl)