Eggs & Poultry Made at Home
Dick Strawbridge & James Strawbridge
Though it is a small book, this book offers much of what you need to know to successfully raise chickens, ducks, turkeys, and geese from choosing breeds to combatting disease. On the gorier side, there are also instructions on slaughtering. Best of all, almost half of the book is devoted to cooking eggs and birds. Try Scotch duck eggs, turkey with bubble and squeak, or lemon pepper chicken nuggets. This book is from the BBC It's Not Easy Being Green series. Softcover, 176 pp. $19.95.
The Fresh Egg Cookbook
Jennifer Trainer Thompson
Flip through this book and you will quickly learn that eggs are all they are cracked up to be. From boiled eggs to billowy lemon meringue pie, from Greek lemon-chicken soup to Southwestern egg burritos, eggs are endlessly useful and universally loved. Color photos. Softcover, 182 pp. $17.95.
Chicken and Egg
As the subtitle would suggest urban homesteading is a fast growing segment of food communities and needless to say most of the books have started off as blogs, in this case Three Swingin' Chicks. But so far we have not tired of the well written memoir/recipe, emphasis on well written. Softcover, 256 pp. $27.95.
Lyndsay and Patrick Mikanowski
Formerly the most unsung of ingredients, eggs have become the object of affection
of experimentalists Wylie Dufresne and Heston Blumenthal. Trust the Mikanowskis
and their sidekick photographer Grant Symon (Uncooked, $65.00, Vegetables from
40 Great French Chefs, $60.00, Potato $64.95) to make eggs the “it” of
the food world. Although there is a smattering of basic technique, this
book is all about the avant-garde. The previously mentioned Dufresne and Blumenthal,
Ferran Adria, Eric Ripert, Anne-Sophie Pic and a whole battalion of top European
chefs contributed recipes:soft snow with red fruits and flowers, arroz nero,
smoked bacon-and-egg ice-cream, and scrambled eggs like none you have ever seen
before. Besides colour food photography, there are black and white verging on
the surreal photos of the chefs. Throughout the book there are quotes about eggs
across cultures and through the ages. Hardcover, 192 pp, $56.00.
Fustrated by the lack of appreciation of the incredible, edible,
egg uber-chef Roux set out to write this ode to the often over-looked
wonder of the culinary perfection. Boiled, fryed, baked, scrambled,
meringued, made into custard or mousse, the list goes on and on.
Colour photos. Hardcover, 204 pp. $35.00.
Eggs: 150 Great Recipes
Everything you ever wanted to know about cooking with eggs, from essential (and esoteric) equipment, proper techniques, and recipes for everything from the most basic scrambled eggs to the most elegant souffles. Step by step instructions and photos help even novice cooks become accomplished at cooking this most basic and yet complicated food. Colour photos. Hardcover, 256 pp. $24.99.
The Farmstead Egg Cookbook
Wholesome, varied and as useful as an egg itself this book delivers
yummy eggy recipes and helpful hints for would be backyard chicken
keepers. A great kitchen companion for cooking with eggs at every
meal. Hardcover, 124 pp. $22.95.
The Good Egg
Winner of a James Beard Book Award. On a subject which others have
covered rather tediously, veteran cookbook author Marie Simmons
is at her best. Culled from many
cultures, these recipes cover every conceivable use for one of
the most common of ingredients. Although there are no photos, comments
and hints are highlighted in
beaten-yolk yellow to save us from visual boredom. Softcover, $19.95.
Everyone who thought the deviled eggs were perfect once the yolks were mashed
with a bit of mayo, mustard and chives, should think again. Add vodka, for the
dry martini deviled egg or spinach and bacon, or (gasp) cocoa for devil’s
food eggs. Who knew there were so many ways to make a good thing,if not better,
at least stranger? Colour photos Hardcover, 95 pp, $17.95.