Cook's Practical Handbook: Eggs

How to Boil, Poach, Fry, Scramble and Create Over 200 Dishes with a Classic Ingredient.

The egg is indispensable in so many well-loved dishes, from omelettes, tortillas and soufflés to tarts, cakes and meringues. With over 100 classic and contemporary recipes, this book makes the most of one of the world's most basic and familiar ingredients.

Classic dishes to try include Leek and Onion Tartlets and Poached Eggs Florentine, and there are new and exciting flavours such as Vegetable Pancakes with Tomato Salsa, and Summer Berries in a Warm Sabayon Glaze.

Each finished dish is beautifully photographed, and illustrated step-by-step instructions make the recipes easy to follow and ensure successful results every time.