Library Journal Review

This attractive book includes dozens of recipes for the versatile egg in all its guises, whether as the center of a dish, as in Herby Poached Eggs in Potato Nests, or as an essential component of a sweet like Caramel Mousse or a savory such as Bacon and Parsley Souffles. Roux is the renowned chef of the three-star Waterside Inn outside London and author of several previous cookbooks. While, not surprisingly, many of the recipes reflect his French background and training, this is a wide-ranging compendium of appealing dishes, with striking color photographs illustrating both techniques and finished plates. A good complement to Marie Simmons's The Good Egg, it is recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.