The Egg Book

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Eggs are the perfect protein. They’re readily available everywhere in
Canada, inexpensive, versatile, and quick-cooking. Although low in
calories and fat, they’re packed with vitamins and minerals. Plus they
have a long shelf life when stored in the refrigerator. Now that the
cholesterol scare is over, eggs can once again become a delicious part
of the Canadian diet. They can be the main attraction for breakfast,
brunch, lunch, or dinner and take the star’s role in salads and
desserts.

Paré presents approximately 120 recipes, including entrees, sauces,
omelettes, quiches, soufflés, meringues, salads, frittatas, soups,
appetizers, smoothies, sandwiches, and stratas. She includes the classic
egg dishes, new takes on old favourites, and several recipes sporting an
international influence. A section on colouring Easter eggs is a unique,
light touch.

The book has all the strengths we associate with Company’s Coming
publications. The recipes are tested, nutritional information is given
for each, and both metric and imperial measures are provided. The
ingredients are all readily available from any large supermarket. The
lie-flat binding and one-recipe-per-spread format are practical for use
in the kitchen. The numerous colour photos do an outstanding job of
show-casing the dishes, and the tips, quotes, and jokes sprinkled
throughout encourage browsing. Conversion tables, along with information
on varieties, grades, storage, and handling, up the score for
practicality. In sum, everything you need to “get crackin’.”