Huevos

Eggs, eggs, eggs! From the famous croque madame to Mexican eggs rancheros, ramen and Korean bibimbap or the classic pisco sour, this book brings together more than 115 recipes from around the world where there is only one protagonist: the egg. No matter where in the world or what time of day it is, the egg can take on a thousand and one forms to become the protagonist of a good breakfast, the essential aperitif or a sophisticated and refreshing cocktail. In Eggs: recipes and techniques the reader will learn how to prepare all kinds of recipes from around the world, both salty and sweet, and even cocktails. More than a hundred preparations accompanied by recommendations and techniques in a book made by and for egg-maniacs. Chef and food author Tove Nilsson, passionate about eggs and their versatility, brings together easy recipes from all over the world, from salads to tartares, pizzas, hamburgers, desserts and a wide variety of sauces. Throughout its colorful pages in the purest pop style, recipes such as Lyonnaise and Niçoise salad (France), gubbröra (Sweden), pastel de nata (Portugal), egg muffins (United Kingdom) or the sophisticated clover club cocktail (USA). Eggs: recipes and techniques goes beyond the recipe book and also offers advice and instructions to turn the reader into an egg master, perfecting the most essential techniques such as hard-boiled or poached eggs, the types of cooking according to the result or the way to achieve a bright and creamy yolk.