A Good Egg

Overview

An egg is the simplest and most versatile of ingredients. Nutritious, rich in protein, low in fat, perfect for a quick brunch, essential for baking, and key to so many starters, main courses, and puddings, there is something magical about the humble egg. Eggs are cheap and available to us all—particularly to those who keep chickens. Inspired to find the most imaginative ways to make the best use of her hens' steady supply, and at the same time use as much fruit and vegetables from her garden as possible, Genevieve Taylor has created a year's worth of recipes that are shaped by the changing seasons and are spontaneous, unfussy, and joyful. Her passion for food that tastes and looks gorgeous, whether for every day or for parties, shines through each and every recipe and photograph in this wonderfully handy book. Move over omelet and custard, here are tortillas and tarts, pasta and pies, sauces and ice-creams, curries and clafouti, and a couple of cakes for every month of the year.

Reviews

"A charming book." —Telegraph

"One of this month's most genuinely useful cookbooks." —Caroline Sanderson, bookseller

"Beautifully written and photographed, it's fast becoming one of my favourites." —Top Sante

"A lyrical cookbook from a recipe raconteur . . . In a word: eggsultant." —You Magazine

Author Biography

Genevieve Taylor is an author and food stylist who splits her time between food writing and creating beautiful food for photography. Genevieve writes a blog, "An Egg A Day," and a monthly column for Bristol's Crumbs magazine. She is also the author of Marshmallow Magic, STEW!, and SOUP!.