Description
Modus Operandi is the XL of Big Green Egg cookbooks: big, bold, easy on the eye, and a reliable source of incredible food.
This epic guide to cooking on the EGG, created in the Netherlands by Big Green Egg’s European cousins, is available now in an English edition. Weighing in at more than 900 pages, it contains over 300 recipes from acclaimed chef Michèl Lambermon, covering all the EGG’s many modes and incorporating a vast array of ingredients, techniques and culinary influences.
BREAK IT DOWN
Modus Operandi, which comes in a beautiful presentation case that also includes a workbook for your own notes and recipes, is divided into seven distinct sections:
- Fish, crustaceans and shellfish
- Poultry and game
- Meat
- Vegetables
- Breads and doughs
- Fruit and pastry
- Basic recipes and inspiration
FROM AWARD-WINNING PUBLISHERS
Even before its official publication date, the book – produced by Komma, a Dutch publisher famed for its strikingly designed food, art and photography books – had already won prizes for both imagery and innovation at the Gourmand World Cookbook Awards.
Description
Modus Operandi is the XL of Big Green Egg cookbooks: big, bold, easy on the eye, and a reliable source of incredible food.
This epic guide to cooking on the EGG, created in the Netherlands by Big Green Egg’s European cousins, is available now in an English edition. Weighing in at more than 900 pages, it contains over 300 recipes from acclaimed chef Michèl Lambermon, covering all the EGG’s many modes and incorporating a vast array of ingredients, techniques and culinary influences.
BREAK IT DOWN
Modus Operandi, which comes in a beautiful presentation case that also includes a workbook for your own notes and recipes, is divided into seven distinct sections:
- Fish, crustaceans and shellfish
- Poultry and game
- Meat
- Vegetables
- Breads and doughs
- Fruit and pastry
- Basic recipes and inspiration
FROM AWARD-WINNING PUBLISHERS
Even before its official publication date, the book – produced by Komma, a Dutch publisher famed for its strikingly designed food, art and photography books – had already won prizes for both imagery and innovation at the Gourmand World Cookbook Awards.
