A threesome that is sure to please everyone.
The Three Good Egg Omelette will introduce you to our very own imprint of our homemade series of books. It started as a bit of a dare, then became a reality when the stars aligned. And as it turns out, making books is fun and a nice counterpoint to the wonderful world of retail.
Our goal is simple: we champion subjects that are underappreciated. As a big city business, we are cognizant of the high cost of eating well, and have a special place in our hearts for ingredients that are inexpensive and abundant. We publish slowly but surely.
This set includes a copy of:
Blood makes a tight case for using this abundant but often discarded ingredient. Through historical, science-based and cultural contexts, Jennifer McLagan demystifies the art of cooking with your butcher’s most misunderstood product, in less than 90 pages.
Native to tropical parts of Asia and long cherished by local fans, limes began their global tour in 3000 BCE.
Some 5000 years later, we wondered why in all this time, a fun & practical little book about cooking with this versatile fruit was so hard to find. We asked food writer and notorious lime cook Corey Mintz to write one.
Limes pop up in a lot of his meals: simple breakfasts, weekday dinners & snacks, special treats, a cocktail or two. Corey knows of what he speaks.
No offence to rosemary and thyme, but this collection of herbaceous recipes focuses on the softies with tender stalks: parsley, dill, basil, chives, cilantro and mint. Whether herbs are the star ingredient, as in Chive Toast, Dill Rosti, and a proper cuppa Mint Tea, or an accent in Halibut & Red Grapefruit Ceviche and Fried Eggplant with Burrata, Amy Rosen makes a friendly case for celebrating this abundant and inexpensive ingredient. Tender herbs add fresh flavour, a burst of colour and a boost of flavonoids: a cook’s trifecta. Includes tips on storing fresh herbs and using up those leftover springs. Hip Herb Hurrah!