THE FRESH EGG COOKBOOK

Book ID/图书代码： 12405011B47051

English Summary/英文概要： Fresh-from-the-chicken eggs are being cooked and eaten everywhere! Readily available at farmers’ markets, local farms, and gourmet shops, and from the ever-more-present backyard chicken coop, fresh eggs offer nutritional benefits as well as delicious flavor. With The Fresh Egg Cookbook, author and chicken keeper Jennifer Trainer Thompson serves up 101 creative recipes for enjoying and celebrating the versatility of eggs.

From the perfect soft-boiled egg to French toast, omelets, eggs Florentine, and huevos rancheros, readers will find a wealth of favorite breakfast offerings with new twists. Local, fresh eggs bring out the best in classic preparations such as Caesar salad, spaghetti carbonara, eggnog, and homemade mayonnaise. In recipes ranging from smoothies to casseroles, deviled and stuffed eggs to stews, Thompson offers inventive variations for spicing up eggs and combining them with fresh seasonal vegetables for every meal of the day. She also shares amusing anecdotes about her own chickens and family life with a backyard flock.

With easy recipes and tasty flavor combinations, The Fresh Egg Cookbook is the perfect go-to book for any egg-loving kitchen (and especially one within clucking distance of a backyard coop!).

Chinese Summary/中文概要： 到處可以吃到煮熟的新鮮的雞蛋！可在農貿市場，本地農場，和美食店，以及近年來如雨後春筍般出現的的農家雞舍，新鮮雞蛋不僅提供了有益的營養而且味道鮮美。在這本《鮮雞蛋食譜》中，作者和養雞專業戶詹妮弗 特瑞納 湯普森為（慶祝節日宴席）提供了101種製作方法去享受不同口味的雞蛋。
從完美的煎雞蛋蛋捲到法式烤麵包，炒雞蛋，弗洛倫薩雞蛋，和墨西哥式煎蛋(加辣醬)，讀者會發現用一種新奇手法製作的最中意的豐盛早餐。當地的新鮮雞蛋，為您帶來精心調製的凱薩沙律，意式麵條(卡邦拿意粉)，蛋酒，和自製蛋黃醬。菜譜中包含從冰沙（思暮雪 一種飲品）到辛辣調味料等餡料的雞蛋燉肉砂鍋菜的製作，湯普森 結合新鮮的時令蔬菜為每日膳食製作出各種味道的雞蛋。另外她還與讀者分享自己的家庭生活以及後院圈養的雞群的奇聞軼事。
簡單的食譜和可口的的味道組合，《鮮雞蛋食譜》 是一本為廚房雞蛋達人的一本完美的當代烹飪書籍（特別是在雞窩內遠處傳來咕咕聲！(sandy)

Awards/获奖情况：

About the Author/作者介绍： 詹妮弗 特瑞納 湯普森已近出版了多部作品，其中包括:《跳起來吻我》，《新英格蘭本土有關配料三部曲：小紅莓，藍莓，楓糖汁》的作者。她曾三次獲得詹姆斯比爾德獎提名，並被美聯社授予“女王”稱號，根據作者所著的烹飪書籍以及她所發明的辣醬，她被公認為辛辣食物運動的領導者。她是《跳起來吻我》的創作者/也是全天然辛辣食物這一行業的廚師。湯普森作為記者已有20年了，她為 《紐約時代雜誌》 ，《全方位（歐美尼）》， 《探索雜誌》 以及 《旅遊 》和》《休閒雜誌》 撰寫她所感興趣的——食物，科技，生活時尚 的主題。目前她和丈夫以及孩子生活在麻塞諸塞州西部。

Jennifer Trainer Thompson is the author of several books including Jump Up and Kiss Me, and a trilogy of books on ingredients native to New England: cranberries, blueberries, and maple syrup. Nominated for three James Beard awards and dubbed "The Queen of Hot" by the Associated Press, she’s recognized as a leader in the spicy foods movement for her cookbooks and hot sauce posters. She is the chef/creator of Jump Up and Kiss Me, an all-natural line of spicy foods. Thompson has been a journalist for 20 years, and writes about the topics that interest her -- food, science, and lifestyle -- for The New York Times, Omni, Discover, and Travel and Leisure magazines. She lives in western Massachusetts with her husband and children.

Format:TRADE PAPERBACK

Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE

Sales in other countries/其他国家销售情况：

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