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The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher Jenny Park
Download Ebook The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher Jenny Park
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Review
"Few foods are as essential and as versatile as the egg, and this aptly named cookbook makes its point with smart instruction and stylish design." —Publishers Weekly"Anyone who is crazy for eggs – or merely harbors a fondness for them - will love this book." —Karen Yencich, Examiner"With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!" —Apartment 34
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About the Author
TERI LYN FISHER is a photographer who shoots mostly food and interiors, and whose work has appeared in various print and online publications. JENNY PARK is a graduate of Le Cordon Bleu, a food stylist, and a recipe writer. Together, Teri and Jenny create recipes, drinks, and pretty pictures for their blog, Spoon Fork Bacon (spoonforkbacon.com). They live in sunny Los Angeles, California.
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Product details
Hardcover: 176 pages
Publisher: Ten Speed Press (March 3, 2015)
Language: English
ISBN-10: 1607746255
ISBN-13: 978-1607746256
Product Dimensions:
7.5 x 0.8 x 9.3 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
50 customer reviews
Amazon Best Sellers Rank:
#352,420 in Books (See Top 100 in Books)
This cook book pleasantly surprised me. I had no idea eggs could be the star ingredient in so many amazing mouthwatering dishes. I found these authors approach to the topic of eggs very efficient. They start with sharing All About Eggs. I found this most helpful because buying eggs has become as complicated as buying milk. There are so many kinds. Often times I don’t understand the labels on the egg containers. These authors help readers realize the difference between AA – A – B – Peewee – Small – Med – etc. and other information on the box.I appreciated the section on Decoding Egg Cartons too! Again great job of informing the reader to the difference between Cage-Free. Free Range and other terms. Then the two page beautiful color spread of the several different types of eggs used in cooking. All the way from Quail, to Ostrich and everything in-between.I found the Anatomy of an Egg section most fascinating. I didn’t know an egg had so many parts! Grin! Then the authors start with cooking Techniques under the section titled Eggs 101 Basics and how to handle and store eggs – great stuff.Then the recipes start with Sauces and Condiments section. I’d love to try to make my own Mayo, Egg Butter and Hollandaise Sauce. The next section is Pasta Dough and then a chapter on Breads. I’d like to try the Brioche Buns, Challah and Soft Pretzels, they looked yummy. Next section was Morning recipes. Oh, I think I want to try them all. But top on the list are the Egg Clouds, Eggs Benedict, 9 different types of quiche; 9 different kinds of pancakes and 9 different Freitas recipes. Then there are Snacks. Some of my top favorites to try are Corn and Green Onion Fritters with Bacon-Honey Drizzle; Parmesan Popcorn Puffs and 9 different kinds of Deviled eggs.The Afternoon section has some yummy soups and salads with 9 different egg salads recipes. Then the Night chapter. There are a few I want to try, Croque-Madome – Shrimp OkonomiYaki (Omelet Pancake) Spaetzle with Swedish Meatballs – Savory Strata.Last but not least are the Sweets. I’d like to try Spicy Chocloate Mousse, Vanilla Bean Semi Freddo Bars – Crème Brulee, Peaches “Nâ€Cream Cake, Grape Fruit – Poppy Seed Pound Cake and 9 different Frozen Custards, and Chocolate-Orange Souffle.This is a beautiful hardback book with lovely color pictures for many of the recipes listed. Each recipe has ingredients that are easy to find and instructions that are simple to follow. The authors do list the servicing size on the top of the recipe but they don’t list the prep time. The reader can easily locate the cooking time at the end of the recipe; along with tips to make the recipe easier to make and things to watch out for.I highly recommend this lovely, versatile cook book every kitchen should have. It starts with the basics and builds the info up preparing the reader to make the first recipes in the book. This will be my go to book for healthy, easy meals (some you can make ahead) for my family. This book is a keeper.I received a review copy of this book for my honest opinion from Blogging for Books.Nora St LaurentTBCN Where Book Fun Begins www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com
I was excited to receive the book, having had it pre-ordered at the urging of my SO. I dove into the book when I received it. The shrimp okonomiyaki pictures reminded me of a trip to Japan. The salade lyonnaise reminded me of so many things topped with a fried or a poached egg that I wanted to try making.I had two dozen eggs in the fridge and a number of ingredients ready to go when the weekend rolled around and I would have time to prepare the foods.The photographs in the book are stunningly beautiful. The creative team has clearly put a lot of effort into the preparation of the food and the making of the photographs in the book. I appreciate the many recipes that include multiple variations like buttermilk pancakes, quiche, frittata, deviled eggs, and others.What I didn't like in the book:-Tiny font in the ingredient lists. More than once I needed to pull the book up close to my face or lean in really close to read the small numbers in the fractions listed in the ingredients. There's lots of white space on the pages, surely some of it could be sacrificed to use a larger font?-Spelling errors. There's a number of them, and they're not simply homophones that would be missed by a spell checker. ("Ingridients", page 119 as an example)-Recipe that just doesn't work as written. The Spaetzle With Swedish Meatballs was what sold my SO on the book. It was the "I gotta have it" factor of the book. I found two serious errors in the recipe. 1: The meatball recipe calls for "Remove the skillet from the heat and stir in the soaked bread with any milk remaining in the bowl. Stir in the beef, turkey, egg, salt, and pepper, mixing gently to combine the ingredients thoroughly without overworking them."If followed literally, you add the pomade, the measured ingredients, the beef, and the turkey to the aromatics that are still in the HOT SKILLET, which would somewhat brown the meat and lead to bad meatballs. Luckily I figured it out later when the instructions said "Cover the bowl and refrigerate the meatball mixture for at least 30 minutes." The aromatics get added to the pomade in the bowl, not the pomade in the bowl being added to the skillet.2: Did the writer actually try to make spaetzle without a spaetzle maker and press the dough through a colander? I don't have any better way to say that this will lead to frustration and tears. I ended up with a layer of dough that cooked itself to the bottom of the colander while I tried to push it through colander with a spatula, then a bench scraper.That did not work. I ended up pitching the dough and boiling a bag of noodles I had on hand. The meatballs and sauce were delicious. The spaetzle was a failure.I'm looking forward to going back to the book in the future for the brioche buns, the egg bhurji, and the avgolemono soup. But that will have to wait for another weekend.
I was looking for a book that had recipes that celebrated eggs as the main ingredient. This book has some recipes that do that, but most of the recipes just used eggs IN the ingredients or as an accessory (like a salad with an egg).One thing that has been useful is the salad dressing recipes. They're great!
I really wanted to love this book, I have had it on my wish list for what seems like ages. Finally purchased it and am not so excited about it. Most of the recipes are Korean-food influenced, which is fine, but not what I was expecting. I tend to have a difficult time finding ingredients required for most Asian food so I'm sure I'm going to be running into the same problem. Also, the recipes are extremely labor-intensive it seems. I know good food usually takes time, but I don't think any of the recipes I could ever serve for breakfast because I'd have to get up in the middle of the night to start making them. Aside from pancakes and the Dutch Baby and I already make those for breakfast. So, I can't say I'd recommend the book but the food does look delicious and sooner or later I might put it to use.
Good info, fun and delicious recipes, but way more Asian influence than advertised. Hard to find and afford the ingredients.
xoxo
This book is perfect for any egg lover. The recipes are doable, Ranges from slightly time-consuming to not too complicated. Some recipes like the hollandaise sauce will need to be tried over again to perfect. I love this book.
Good guide to obscure & interesting new recipes but a bit lacking on basic cooking techniques for cooking eggs.
This contains wonderful recipes from around the world, as well as fabulous photos. Contains easy to more time consuming recipes.
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