Cover image for The good egg : more than 200 fresh approaches from soup to dessert
Title:
The good egg : more than 200 fresh approaches from soup to dessert
Author:
Simmons, Marie.
Personal Author:
Publication Information:
Boston : Houghton Mifflin, 2000.
Physical Description:
xvii, 446 pages ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780395909911
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX745 .S543 2000 Adult Non-Fiction Non-Fiction Area
Searching...
Anna M. Reinstein Library TX745 .S543 2000 Adult Non-Fiction Open Shelf
Searching...

On Order

Summary

Summary

Good cooks have always known that when you have an egg, you can make a perfect meal at a moment's notice. Now nutritionists are confirming what our mothers told us: the egg is good food. In this landmark collection, Marie Simmons, an award-winning cookbook author whose deftly irresistible flavor combinations have inspired millions, celebrates the versatile egg with more than 250 recipes.
This is the most comprehensive book on egg cookery ever published, and it's a dazzlingly diverse collection. It encompasses sophisticated dinners -- Gnocchi with Butter and Herbs, for instance -- as well as such superb desserts as Fallen Chocolate Soufflé Cake. And it's filled with tips and techniques for the basics: how to scramble, fry, bake, poach and hard-cook eggs. In these pages can be found convenient appetizers, comforting soups, flavorful sandwiches, innovative salads, sauces, soufflés, cookies, cakes, pies and tarts.
Simmons provides us with literally hundreds of dinner possibilities, many of them vegetarian. She reinterprets such classics as quiches, adding broccoli and provolone or caramelized tomato and corn, and rediscovers dishes from the past, including the savory bread puddings called strata. She takes pasta far beyond red sauce with renditions that include eggs, fresh vegetables and herbs, and she serves up exciting main-dish salads for warm weather and, for wintry months, hearty Greek lamb stew with artichokes, thickened with egg-lemon sauce.
And yes, there are scores of recipes for breakfast and brunches, ranging from Eggs Scrambled with Wild Mushrooms and Fresh Herbs to Eggs Baked in Fresh Tomato Salsa with Melted Cheese, not to mention French toast, Popover Pancakes, and more than thirty different omelettes and frittatas -- meals for any occasion.
For dessert, choose between seductively light selections such as Hazelnut Meringue Cookies and Lemon Angel Food and rich creations like Classic Crcme Caramel, Lemon Curd Tart with Berries, and Spiced Sponge Roll with Maple Cream Filling and Walnut Praline.
With egg information and intriguing snippets of lore throughout, THE GOOD EGG is the ultimate cookbook for a new generation of cooks.


Author Notes

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table's Things Cooks Love , Fresh & Fast, The Good Egg, and 365 Ways to Cook Pasta . She was a columnist for Bon Appetit for eighteen years."


Reviews 1

Publisher's Weekly Review

Pity the poor egg--in these cholesterol-conscious times it has fallen from grace. Simmons (a James Beard Award winner and Bon App‚tit columnist) makes a valiant effort to rehabilitate the versatile ovum in this wide-ranging collection of recipes. Simmons provides a brief introduction (including a piece that explains that eggs are high in cholesterol but low in saturated fat, which is the substance that actually raises blood cholesterol in humans), but the bulk of this book consists of recipes for dishes satisfying yet simple enough to serve as last-minute suppers. A chapter on scrambled and fried eggs offers the basics, as well as variations such as Creamy Scrambled Eggs with Curry and Cardamom. Another focuses on omelets, moving from the Basic Omelette to predictable combinations, including a Feta, Spinach and Tomato Omelette, then on to the more adventurous Egg Fu Yung. It would have been easy enough to include almost anything in this cookbook, but Simmons stays true to her theme, including only dishes that feature eggs front and center, such as Carter House Potato "Risotto" with Poached Eggs (made by cutting the potatoes into small cubes and cooking them as one would a risotto) and Anna Teresa's Sensational Fried Stuffed Eggs, in which hard-cooked eggs are opened, stuffed with b‚chamel, then reassembled and fried. An entire chapter on egg salads brims with innovation, and desserts such as Earl Grey CrŠme Br–l‚e and Strawberry Jam Bread Pudding with Almond Streusel Topping are a treat. Simmons may not fully restore the egg to its previous status, but she's made a convincing start. (May) (c) Copyright PWxyz, LLC. All rights reserved


Excerpts

Excerpts

Spaghetti alla Carbonara Carbonara is a classic Roman dish of steaming-hot spaghetti, bits of crisp cooked pancetta (salt-cured unsmoked Italian bacon) and a delicate custardy coating of egg and cream. American bacon can be used, but because it is smoked, it will give the carbonara a different flavor. The traditional cheese for carbonara is Pecorino Romano, a sharp sheep's milk cheese from the region around Rome and the island of Sardinia. Parmigiano-Reggiano, a cow's milk cheese with a milder flavor, can be used, if preferred. Whatever way you make it, this is an especially easy dish for a quick supper. 1 tablespoon extra-virgin olive oil 4 slices pancetta or thick-cut bacon, cut into 1/2-inch pieces 5 large eggs, at room temperature 2 tablespoons heavy cream, at room temperature 1 pound spaghetti 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving Freshly ground black pepper Finely chopped fresh flat-leaf parsley (optional) 1. Heat the oil in a large skillet. Add the pancetta or bacon and cook, stirring, until golden and crisp. Remove to a double layer of paper towels to drain. 2. Meanwhile, whisk the eggs and cream in a medium bowl until well blended. Set aside. Set a large colander in a serving bowl in the sink. 3. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. Drain the pasta in the colander and immediately lift it out of the bowl to drain off almost, but not quite, all the water. 4. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti, the egg mixture and cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. Add a liberal grinding of pepper and top with the reserved pancetta or bacon and parsley, if desired. Serve at once with more cheese. Makes 4 to 6 servings. ------------------------------------------------------------------- Eggs Baked in Fresh Tomato Salsa with Melted Cheese Make your own fresh tomato salsa, or buy a good-quality refrigerated fresh salsa from the supermarket. The flavors are best if you prepare the salsa just before baking and serving. The entire dish, including preparation and cooking times, takes less than 30 minutes. Extra-virgin olive oil Tomato Salsa 2 1/2 cups diced (1/2-inch) tomatoes (2-3 large ripe tomatoes) 1/4 cup finely chopped sweet onion 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh cilantro or basil 2 teaspoons fresh lime or lemon juice 1-2 teaspoons minced jalapeno 1/2 teaspoon kosher salt 4 large eggs 1 cup grated Monterey Jack or mozzarella cheese (about 4 ounces) Toasted bread 1. Preheat the oven to 400s F. Brush four (8-ounce) ramekins or small gratin dishes (about 5 inches in diameter and 1 inch deep) with oil. Set the dishes on a baking sheet. 2. Make the salsa: Combine the tomatoes, onion, oil, cilantro or basil, lime or lemon juice, jalape-o and salt in a medium bowl and stir to blend. 3. Distribute the salsa evenly among the prepared dishes. Make an indention in the middle of the salsa in each dish. Break the eggs one at a time into a cup and slip an egg into each dish. Sprinkle with the cheese, dividing evenly. 4. Bake until the whites are set, about 8 minutes. Serve at once, with the toast. Makes 4 servings TIP: Vary the seasoning in the salsa depending on your preference. A little wine vinegar can be used instead of the lime or lemon juice. Red onion and a mix of red and yellow tomatoes are also good. -- Copyright (C) 2000 by Marie Simmons. All rights reserved. Reprinted by permission of Houghton Mifflin Company. Excerpted from The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert by Marie Simmons All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Google Preview