Country Egg, City Egg

By Gayle Pirie and John Clark

Country Egg, City Egg
From the urban sophistication of succulent Slow-Cooked Eggs with Black Truffles and Ouefs a la Coque to the rustic down-home pleasures of a Green Pepper Fried Egg Sandwich or Nanny's Sweet Pickled Egg Salad, the versatile egg is a tireless traveler. Featuring innovative recipes fit for a gourmet repast under bright city lights or a quaint picnic in a country field, Country Egg, City Egg, by Gayle Pirie and John Clark, is a tasty homage to the purest fast food on earth.

Country Egg, City Egg beckons one to enjoy eggs morning, noon and night. Starting with such basics as choosing the finest eggs, storage, and a wide variety of preparation techniques (including the ultimate omelet and hard-cooked eggs). It features over five dozen creative and inviting recipes. Charming illustrations grace the pages, lending a sweet air of whimsy.

The country recipes are simple and straightforward; ingredients such as tart apples, nutty wild mushrooms, and the freshest garden produce recall leisurely meals enjoyed in the country air. Recipes include Apricot Jam Omelet, Dandelion Salad with a Poached Egg, Squash Blossom and Zucchini Frittata.

On the metropolitan side of the spectrum, Pirie and Clark offer such elegant egg preparations as Caviar and Scrambled Egg in the Shell, Chicken Livers and Red Wine Omelet, an impressive Croque-Madame, and Manny's Lemon Pancake, a perfect weekend delight. As an "egg-stravagant" finale to a late-night meal, a Chocolate Soufflé or frothy Sabayon is a must.

With Country Egg, City Egg, egg enthusiasts will discover the amazing diversity the egg has to offer and find creative new ways to enjoy this perfect little oval treat, from the first meal of the day to the final delicious midnight snack.

About the Authors

Gayle Pirie and John Clark, authors of Country Egg, City Egg, draw from their combined twenty-five years of experience cooking in San Francisco, including seven years as co-chefs at Zuni Café, and from knowledge gained from extensive travel throughout Europe and Southeast Asia. Together, the dynamic culinary consulting team designs distinctive restaurant concepts and creates original menus.

Buy the Book!

Country Egg, City Egg
By Gayle Pirie and John Clark
Artisan, April 2000
Hardcover, $15.95
128 Pages, 50 illustrations
ISBN: 1-57965-151-8
Information provided by the publisher.