Nora S. (biblegirl06) reviewed on 3/25/2015 + 92 more book reviews

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 dont 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 didnt 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. Id 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. Id 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. Id like to try Spicy Chocloate Mousse, Vanilla Bean Semi Freddo Bars Crème Brulee, Peaches NCream 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 dont 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 free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.

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

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