A world renowned chef takes on America’s favorite food Eggs are increasingly popular today, thanks to low-carb and high-protein trends. This elegantly produced full-color book includes 120 recipes, information on buying, storing, and using eggs, and step-by-step explanations of 20 classic culinary techniques for cooking with eggs. Recipes range from standbys like Eggs Benedict and Hollandaise Sauce to acclaimed chef Michel Roux’s original recipes featuring new flavor combinations or lighter, simpler cooking styles. Includes 150 gorgeous color photographs. Michel Roux (London, UK), one of today’s most acclaimed chefs, has held three Michelin stars at the Waterside Inn in Bray, England for 21 years. His culinary honors include the Chevalier de la Légion d’Honneur, and the Meilleur Ouvrier de France en Pâtisserie. He has written several cookbooks and served as the food and wine consultant for Celebrity Cruises.