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Egg on the Menu

Egg on the Menu

By (author) Luc Hoornaert
Photographs by Kris Vlegels


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  • 60 inspirational recipes with egg, one of the most universal and affordable ingredients
  • Includes recipes by top chefs
  • From the author of the Must Eat books. Second book in the On the Menu series, following Chicken on the Menu
Full Description

The Chicken came first, now there is Egg: the second book in the On the Menu series. Egg is a universal product, prepared around the world. It is versatile and affordable, can be found in all cultures and has endless applications. Yet you can use it in very original ways. Luc Hoornaert has collected 60 recipes from his travels around the world. What are the classics? How do other cultures use egg in the kitchen? How do top chefs make dishes based on eggs? This book reveals all. Also available: Chicken on the Menu ISBN 9789401437714

About the Author
Luc Hoornaert has been active in the gastronomical world for over 25 years, supplying rare and high quality Japanese products to international chefs. Long stays abroad have sharpened his tastebuds, and he is in constant search for wholesome and delicious food. He is the author of the successful Must Eat series.
Lannoo Publishers
26th May 2017
World excluding Belgium, The Netherlands, France, Switzerland & Scandinavia
270 mm x 220 mm
208 Pages
100 color, 30 b&w
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