COOKING BOOK - Les Grands Cahiers 180°C - Egg

We all have a favorite ingredient: an essential in everyday cooking or a product that we impatiently await when it returns to the shelves or onto our festive plates.   Devoting ourselves to the cult of this product while taking the time for detail and digression is the new mission we have given ourselves.    It would have been "really too unfair" to leave it confined to the role of adjuvant that it usually assumes, which is why the egg, far from the smooth and banal image that sticks to its shell, establishes himself as the culinary hero of the first issue of this monomaniacal collection.