The omelet school

The omelet, a mundane egg dish? Not at all! 30 sophisticated recipes prove otherwise. Gero von Randow, a political editor for Die Zeit and a passionate home cook, has fallen in love with the omelet and is a true expert in its preparation. In this stylishly designed book, he demonstrates at a high level what can be created from a handful of simple ingredients like eggs, butter, salt, and pepper: with care, dedication, and imagination. If the ingredient lists don't make your mouth water while reading, the stunning photographs of the diverse creations by photographer Robin Kranz certainly will. Whether classically savory with cheese and bacon, exquisite with mushrooms and truffles, Japanese-inspired with rice wine and smoked fish, or fruity-fresh garnished with papaya: the creativity and preferences of every cook know no bounds! Starting from the basic recipe for the perfect omelet, the book introduces the right techniques for whisking, heating, and folding, as well as various delicious filling, side dish, sauce, and garnish variations.