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The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night Hardcover – Mar 3 2015
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"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."
"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!"
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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I almost feel bad that it is a cook book because I know as I follow these recipes it will start to look like all of my other cookbooks, stained and splattered but I am really looking forward to trying these unique recipes. Teri and Jenny have put together a book that gives you lots of information about eggs and recipes that are not just eggs and a side to go with them but recipes that incorporate eggs and make them the star in different ways.
I have learned that my hens are laying medium and large eggs and my seabrights lay small eggs. I also now know that I am raising free range chickens and I may actually have A A graded eggs. I am going to start with making mayonnaise, aioli, and egg butter (I know, who knew there was such a thing? But it sounds really good-I'll let you know.).
There are recipes for every meal of the day including snacks and desserts. The one I really can't wait to make is the Croque-Madame it just sounds like everything good in life, ham, eggs, gravy, and Gruyere cheese. How can you go wrong? Then for desert I am going to try and make vanilla bean semifreddo bars, I'll let you know how they turn out.
I was happy to see that their instructions for their recipes were very easy to understand and I love how they tell you how to store the food after it is made and they also let you know how long you can safely keep things refrigerated. I think the only thing that some readers may not like is there is no nutritional values with the recipes.
This book was received by me from Blogging for Books at no charge to review and give my honest opinion about. Published by 10 Speed Press. All of my reviews are honest opinions regardless of how the book was obtained. You can see all of my reviews at bloggingsnblessings.wordpress.com
Every once in a while I run across a cookbook that I absolutely fall in love with. A cookbook that has not only simple recipes with ingredients that are readily accessible, but also recipes that are challenging and inspirational. What I love about this cookbook is that many of the entries have 6 to 8 variations that give the reader the ability to change the finished outcome to their personal liking.
I so wish I had this cookbook 3 weeks ago when I tried (and failed) to make avgolemono (egg-lemon) soup. I used a Martha Stewart recipe from the web that had much too large a orzo proportion that turned my soup into porridge. This recipe in The Perfect Egg was spot on.
The book is broken down between morning, snacks, afternoon, night, and sweets. There are a wide variety of ethnic dishes; some that i was familiar with and some that are new to me. For the ethnic recipes i feel it does lean a little Asian but I want to try every one of them... This cookbook is good for beginners as well as avid home cooks. Unlike many cookbooks I own this one is bound well with a sturdy back and front cover along with many, many beautiful images of dishes. This is a quality book and worth purchasing the hardcover.
Great cookbook. Don't let the star ingredient of eggs make you think this is only a breakfast cookbook. It is so much more than that. Note: I received this book from Blogging for Books for this review.
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 “N”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 Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
So far the authors, Teri Lyn Fisher and Jenny Park, have penned two cookbooks together: the 2012 release, Tiny Party Food, and the very newly released The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night. So yeah, I like the blog, I like to cook, and I do LOVE eggs for every meal. The cookbook made my wish list as soon as I heard about its release.
The authors begin with a breakdown on eggs: types, anatomy, basic cooking techniques, etc, and then jump into the fun stuff - the recipes! Sweet Rolls, Arepas, pastas, and quiches... if you can do it with an egg it's probably in this book. Some of the recipes are to be expected - various deviled eggs, frittatas, and such - but the authors include lots of different recipes as well. Things you likely wouldn't expect to see in an egg cookbook: bibimbap, kaya toast, savory French macarons... Are you seeing now why I had to have this book?!
As usual when I add a cookbook to my collection, I whip out the stack of post it flags and begin marking stuff to try. This week I've been flying solo for most meals, which was actually really nice with this particular cookbook as many of the recipes were fairly easy to pare down.
The first dish on my list to try was an olive and grainy mustard variation on classic egg salad - my own basic egg salad is mixed with mayo, pickles, jalapeños, and red onion (as my favorite now defunct lunch place used to serve it), so I was anxious to see how the authors' version would stack up. Their classic egg salad includes mayo (of course), mustard, and a splash of cider vinegar, which is actually a pretty amazing addition. As for the olive and grainy mustard combo - it made for an incredibly easy and tasty lunch, a win in my opinion!
Next up: Green Onion Fried Black Rice, which was awesome and I ate way too much of it as a result; the Egg Bhurji, a tasty Indian scrambled egg dish that's hearty and perfect for any meal of the day; and the Avgolemono to get me through a cold and rainy lunch. The Sausage, Fennel and Arugula Frittata is next up in my plans and the weekend might just call for some Mediterranean-Style Baked Egg Boats as well.
Obviously I haven't tried ALL of the recipes yet but everything so far has been amazing. What's more, the instructions are easy to follow even for a less experienced home cook and the ingredients, for the most part, are either plain old panty staples or readily available at your local grocery store. For the few ingredients that aren't, the authors do have suggestions on where to find them.
The Perfect Egg lives up to its promise of "perfect egg" recipes for "morning, noon, and night" and has earned its spot on my eclectic cookbook shelf as a definite go to!
It’s ridiculous how excited I am about this book.
I have been obsessed with the simplicity and beauty of the photography on Spoon Fork Bacon forever, and that beauty carries over in this book. So not only is the book filled with useful recipes, but it’s pretty enough to be a coffee table book, as well.
Here are the details:
Number of Photos: Lots!! A photo of every recipe, plus a few more thrown in for good measure. They are big, they are beautiful, and they make you want to dive right into every recipe.
Difficulty Level of Recipes: Easy to Hard I kind of love that there recipes for every level in this book. You can keep things simple, or you can challenge yourself a little.
Availability of Ingredients: easy The only recipe that I noticed in the book that had ingredients that might not be as easy to find at a regular grocery store is the Shrimp Okonomiyaki recipe which calls for okonomiyak sauce, furikake seasoning, and dried bonito flakes. But I’m guessing you’d be able to find these with a visit to your local Asian market. But besides that recipe, all of the other ingredients were pretty basic ingredients that should be easy to find.
I made the Pavlova recipe, and loved it so much I ended up making a second one just days later. Perfection!!