The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher, Jenny Park
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The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher, Jenny Park
Read and Download Ebook The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher, Jenny Park
A cookbook all about eggs, with 70 diverse recipes for meals, snacks, and desserts, from the team behind the beloved food blog Spoon Fork Bacon. Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.
The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher, Jenny Park- Amazon Sales Rank: #39919 in Books
- Brand: Fisher, Teri Lyn/ Park, Jenny
- Published on: 2015-03-03
- Released on: 2015-03-03
- Original language: English
- Number of items: 1
- Dimensions: 9.27" h x .75" w x 7.49" l, 1.25 pounds
- Binding: Hardcover
- 176 pages
Review "Few foods are as essential and as versatile as the egg, and this aptly named cookbook makes its point with smart instruction and stylish design." —Publishers Weekly"Anyone who is crazy for eggs – or merely harbors a fondness for them - will love this book." —Karen Yencich, Examiner"With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!" —Apartment 34
About the Author
TERI LYN FISHER is a photographer who shoots mostly food and interiors, and whose work has appeared in various print and online publications. JENNY PARK is a graduate of Le Cordon Bleu, a food stylist, and a recipe writer. Together, Teri and Jenny create recipes, drinks, and pretty pictures for their blog, Spoon Fork Bacon (spoonforkbacon.com). They live in sunny Los Angeles, California.
Excerpt. © Reprinted by permission. All rights reserved. Corn and Green Onion Fritters with a Bacon-Honey DrizzleBacon-Honey Drizzle 1⁄2 cup honey 1⁄4 cup finely crumbled cooked bacon Fritters Kernels from 3 ears corn (about 2 cups) 2 teaspoons extra-virgin olive oil 11⁄2 cups water 2 tablespoons unsalted butter, at room temperature 11⁄4 teaspoons salt 11⁄2 cups all-purpose flour 3 eggs 2 green onions, white and green parts, thinly sliced 1⁄2 teaspoon freshly ground black pepper Canola oil, for deep-frying While celebrating my sister’s bachelorette weekend in the Bahamas, I feasted on copious amounts of conch fritters: chunks of the fresh mollusk dipped in batter, fried, and served with hot sauce and wedges of lime. The contrast of the light, crispy exterior and the rich, creamy interior was my idea of perfection. Back home in the States, we swapped out the hard-to-find conch for the corn and green onions you see here. But these fritters would be equally good made with chopped octopus or shrimp. - JennyTo make the drizzle, stir together the honey and crumbled bacon in a bowl. Set aside. To make the fritters, preheat the oven to 375˚F. Line a baking sheet with parchment paper. Put the corn kernels in a bowl, drizzle with the olive oil, and toss until the kernels are well coated. Spread the kernels in a single layer on the prepared baking sheet and roast, stirring once about halfway through the cooking time, for 15 to 20 minutes, until they begin to blister. Set aside. Combine the water, butter, and salt in a saucepan and bring to a boil over medium-high heat. Add the flour and quickly stir with a wooden spoon until a dough forms. Continue to stir over medium heat for 3 minutes, until the dough begins to steam, becomes sticky, and pulls away from the sides of the pot. Transfer the dough to a bowl and immediately beat with the wooden spoon for 2 minutes to allow the steam to escape. Add the eggs, one at a time, continuing to beat the mixture until the eggs are fully incorporated and scraping down the sides of the bowl after each addition. Fold in the green onions, pepper, and roasted corn. To fry the fritters, pour canola oil into a deep pot to a depth of 2 inches and heat to 350˚F. Line a large plate with paper towels and place near the stove. Using a small ice cream scoop or 2 spoons, and working in batches of 4 or 6 fritters, carefully drop 2-tablespoon-sized balls of the corn mixture into the hot oil. Fry the balls, turning them once after 2 minutes, for 4 to 5 minutes, until golden brown. Using a slotted spoon, transfer the fritters to the paper-lined plate to drain, then sprinkle lightly with salt and pepper. Transfer the fritters to a serving platter and top with the bacon-honey drizzle. Serve hot. TIP: Between scoops of the fritter batter, dip your scoop or spoons into cold water to help prevent sticking and to ease the transfer of the balls to the hot oil.
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Most helpful customer reviews
12 of 12 people found the following review helpful. Eggsactly What I Was Hoping For By Blessings N' Bloggings This cookbook is fabulous! I have to say that I am absolutely thrilled with "The Perfect Egg" by Teri Lyn Fisher and Jenny Park. First let's start with the fact that the book itself is done just beautifully. The pages are on nice thick high quality paper that makes the pictures look great. I love the cover and the first pages inside, it was very cleverly done (I won't spoil it for you).I almost feel bad that it is a cook book because I know as I follow these recipes it will start to look like all of my other cookbooks, stained and splattered but I am really looking forward to trying these unique recipes. Teri and Jenny have put together a book that gives you lots of information about eggs and recipes that are not just eggs and a side to go with them but recipes that incorporate eggs and make them the star in different ways.I have learned that my hens are laying medium and large eggs and my seabrights lay small eggs. I also now know that I am raising free range chickens and I may actually have A A graded eggs. I am going to start with making mayonnaise, aioli, and egg butter (I know, who knew there was such a thing? But it sounds really good-I'll let you know.).There are recipes for every meal of the day including snacks and desserts. The one I really can't wait to make is the Croque-Madame it just sounds like everything good in life, ham, eggs, gravy, and Gruyere cheese. How can you go wrong? Then for desert I am going to try and make vanilla bean semifreddo bars, I'll let you know how they turn out.I was happy to see that their instructions for their recipes were very easy to understand and I love how they tell you how to store the food after it is made and they also let you know how long you can safely keep things refrigerated. I think the only thing that some readers may not like is there is no nutritional values with the recipes.This book was received by me from Blogging for Books at no charge to review and give my honest opinion about. Published by 10 Speed Press. All of my reviews are honest opinions regardless of how the book was obtained. You can see all of my reviews at bloggingsnblessings.wordpress.com
14 of 16 people found the following review helpful. The Perfect Cookbook By Rudy1150 I think there are many times when I question why I need to purchase any cookbook ever again. There are seemingly millions of recipes on the web, and thousands of food blogs with pretty pictures of each step to create a professional looking meal. You know these pictures... the ones taken with forced perspectives and blown-out backgrounds. Some of these blogs or recipe aggregators even have comment sections where home cooks give suggestions on what worked or didn't work. Shouldn't the entire cookbook industry really stop publishing books?Every once in a while I run across a cookbook that I absolutely fall in love with. A cookbook that has not only simple recipes with ingredients that are readily accessible, but also recipes that are challenging and inspirational. What I love about this cookbook is that many of the entries have 6 to 8 variations that give the reader the ability to change the finished outcome to their personal liking.I so wish I had this cookbook 3 weeks ago when I tried (and failed) to make avgolemono (egg-lemon) soup. I used a Martha Stewart recipe from the web that had much too large a orzo proportion that turned my soup into porridge. This recipe in The Perfect Egg was spot on.The book is broken down between morning, snacks, afternoon, night, and sweets. There are a wide variety of ethnic dishes; some that i was familiar with and some that are new to me. For the ethnic recipes i feel it does lean a little Asian but I want to try every one of them... This cookbook is good for beginners as well as avid home cooks. Unlike many cookbooks I own this one is bound well with a sturdy back and front cover along with many, many beautiful images of dishes. This is a quality book and worth purchasing the hardcover.Great cookbook. Don't let the star ingredient of eggs make you think this is only a breakfast cookbook. It is so much more than that. Note: I received this book from Blogging for Books for this review.
9 of 10 people found the following review helpful. I had no idea eggs could be the star ingredient in so many amazing mouthwatering dishes By Nora A. Stlaurent 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 don’t 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 didn’t 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. I’d 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. I’d 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. I’d like to try Spicy Chocloate Mousse, Vanilla Bean Semi Freddo Bars – Crème Brulee, Peaches “N”Cream 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 don’t 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 review copy of this book for my honest opinion from Blogging for Books.Nora St LaurentTBCN Where Book Fun Begins www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com
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