How to Dress an Egg: Surprising and Simple Ways to Cook Dinner

Ned Baldwin (Author) Peter Kaminsky (Author)
Available

Product Details

Price
$30.00  $27.60
Publisher
Rux Martin/Houghton Mifflin Harcourt
Publish Date
April 07, 2020
Pages
272
Dimensions
8.2 X 10.1 X 0.9 inches | 2.4 pounds
Language
English
Type
Hardcover
EAN/UPC
9781328521835

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About the Author

NED BALDWIN is the owner of Houseman restaurant in New York City, where he lives. He was the chef de cuisine at Prune for many years. This is his first book. PETER KAMINSKY has written seventeen cookbooks, including Seven Fires with Francis Mallmann. He lives in New York City.

Reviews

"One has to cook with precision and confidence to pull off 'simple' cooking. Ned's common sense approach is evident on every page."
--Tom Colicchio

"This book will make you hungry and happy. It will send you into the kitchen again and again!"
--Ruth Reichl

"If you follow Ned Baldwin's good recipes and sage advice, you'll be able to dress an egg. You'll also be able to ingeniously change up chicken, pork, shrimp, beets, leeks, broccoli, chocolate, and more. Best of all, you'll learn to follow your senses and to create foods you love and foods you'll be excited to give family and friends. Keep this book close--you'll be consulting it often."
--Dorie Greenspan, award-winning author of Everyday Dorie

"Ned Baldwin has a startling gift for creating scrumptiousness. How to Dress an Egg is a secret treasure, full of tweaks and twists for rendering familiar-seeming dishes into delicious food that you want to eat now, now, now! It has been a long time since I've seen a book that makes me want to eat everything in it--if possible, tonight."
--Bill Buford, editor, journalist, and author of Heat

"Don't let Ned Baldwin's success as a chef intimidate you--he has the soul and humility of a home cook. How to Dress an Egg is brimming with astute tips and irresistible recipes that will elevate your dinner game for good."
--Amanda Hesser, Co-founder and CEO of Food52

"Instills confidence, and even injects a bit of fun into the food preparation."
--Booklist