An illustrated ode to omelettes with step-by-step techniques and 100 recipes.
The omelette is at once simple and complex, delicious at any time. John Finn's mother was certainly a fan she spent years searching for the perfect technique and has passed her knowledge and her passion to her son. Here Finn provides instructions for four master recipes the classic French omelette, an American diner omelette, a frittata and a dessert omelette and delectable variations on each, including: Omelette Bonne Femme (potatoes, bacon and onion), Many Mushrooms Omelette, Tortilla with Caramelized Onions and Serrano Ham, and Chocolate Soufflé Omelette.
Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelette.
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John E. Finn, a professionally trained chef, teaches at Wesleyan University. Finn's work has appeared in The Oxford Companion to Sweets, Gastronomica, and Food, Culture & Society. He lives in Simsbury, CT.
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