Author(s): Blanche Vaughan
The simple egg is the starting point for some of the most delicious and inspiring dishes. Both simple and versatile, eggs are also incredibly nutritious, rich in protein, low in fat and essential for baking. Including all the basics for cooking the perfect poached, scrambled and fried egg, this cookbook will be a staple in every cook's kitchen.
From easy and fuss-free pancakes, soufflÃ©, tarts and omelettes to cakes, curds and puddings, the potential for this nourishing ingredient is endless. Classic recipes such as steamed pudding and Arnold Bennett are given a contemporary twist and there are also lighter, fresh egg-based dishes such as courgette fritters with dill and lemon and squash gnocchi with sage.
Blanche Vaughan is a food writer with a passion for creating good-for-you and imaginative dishes from this glorious ingredient. Whether for breakfast, lunch, tea or supper, this book is a celebration of the egg in all its forms.
Blanche is hiring her own publicist to work alongside her.
Blanche Vaughan is a food writer and chef. She trained at the River Cafe and then worked at Moro and St John. She writes for the GUARDIAN online and is the author of IN ONE POT. Her Twitter is https://twitter.com/blanchevaughan and she also has a blog at http://blanchevaughan.wordpress.com/