Patrick Mikanowski Livres

Featuring contributions from forty renowned chefs, this cookbook showcases the egg's versatility through a diverse array of recipes, from classic dishes like black truffle omelets to innovative desserts such as raspberry Ispahan tarts. Notable chefs, including Thomas Keller and Ferran Adria, present unique creations, while the book also includes stunning photography, historical insights, and practical tips on egg storage. The collaborative effort builds on the authors' previous award-nominated works, enhancing the culinary exploration of this essential ingredient.