Table of contents for Eggs / Michel Roux ; photography by Martin Brigdale.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Introduction				6
Boiled & Mollet Eggs			16
Poached Eggs				42
Fried Eggs				60
Scrambled Eggs			86
Baked Eggs				106
Omelettes				126
Soufflés 				148
Crepes & Batters			166
Egg-rich Pastries & Pasta		186
Custards, Creams & Mousses		214
Ice Creams				236
Meringues & Sponges			254
Sauces & Dressings			276
Index					300

Library of Congress Subject Headings for this publication:

Cookery (Eggs).