The omelet is at once simple and complex, delicious at any time. John Finn's mother was certainly a fan-she spent years searching for the perfect technique and has passed her knowledge, and her passion, to her son. Here Finn provides instructions for four master recipes-the classic French omelet nature, an American diner omelet, a frittata, and a dessert omelet-and delectable variations on each, including:
Omelet Bonne Femme (potatoes, bacon, and onion) Many Mushrooms Omelet Tortilla with Caramelized Onions and Serrano Ham Chocolate Soufflé Omelet
Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelet.
By:
John E. Finn Imprint: Countryman Press Inc. Country of Publication: United States Dimensions:
Height: 211mm,
Width: 160mm,
Spine: 23mm
Weight: 536g ISBN:9781581573664 ISBN 10: 1581573669 Pages: 240 Publication Date:02 June 2017 Audience:
General/trade
,
ELT Advanced
Format:Hardback Publisher's Status: Active
John E. Finn, a professionally trained chef, teaches at Wesleyan University. Finn’s work has appeared in The Oxford Companion to Sweets, Gastronomica, and Food, Culture & Society. He lives in Simsbury, CT.