The Ultimate Guide to Cooking Eggs

Trained in the culinary arts at both The Cordon Bleu and Elizabeth Russell’s school of French Cookery in London, employed as chefs in both Knightsbridge and Mayfair, the authors of The Culinary Library series of technical cookbooks bring both science and experience to the art of cooking. Add to this their passion for knowledge with Post-graduate degrees in Psychology, the Visual Arts and Medicine and the result is edifying.