Egg on the menu Egg on the menu
Egg on the menu
Egg on the menu

Anglais Egg on the menu (édition en anglais)


À propos

Chicken came first, so now here is Egg. Universal and versatile, tasty and nutritious: eggs are indispensable in a whole range of recipes and they are found in all cultures. Author Luc Hoornaert went exploring and collected sixty irresistible egg dishes from all corners of the world: from China, Korea and Japan, through Turkey and Iran to the United Kingdom. He turned to some well-known Belgian and Dutch top chefs for the classic dishes, and cocktails have also been given a well-earned place in Egg. Food photographer Kris Vlegels provided the powerful photos in this beautifully illustrated, timeless cookery book.

Rayons : Vie pratique & Loisirs > Arts de la table / Gastronomie > Aliments / produits > Aliments / produits autre

  • EAN


  • Disponibilité


  • Nombre de pages

    192 Pages

  • Longueur

    28 cm

  • Largeur

    23 cm

  • Épaisseur

    2 cm

  • Poids

    1 155 g

  • Distributeur


  • Support principal

    Grand format

Infos supplémentaires : Relié  

Découvrez un extrait PDF