Notes about Recipes in this book

• Banana oat muffins

  • MsMonsoon on March 27, 2022

    Turned out great! Made 12 very full muffins plus two jumbo. After the Violet Bakery banana bread debacle, I was skeptical of a British/European recipe calling for 6 bananas. But the muffins were raised, moist, and baked through in 25-27 min. I used buttermilk. Have never seen lemon zest in a banana bread or muffin recipe before. The cinnamon sugar topping with some oats is a nice touch. I buttered the tins, didn’t use liners, and it worked just fine.

• Blueberry muffins

  • MsMonsoon on April 01, 2022

    Perfection! A wholesome muffin with just enough sweetness. The lemon zest and banana pair well with blueberry. Made 12 not-too-full standard muffins and 2 jumbo muffins. They rose nicely, had craggy sugar-crusted tops, and were a lovely golden brown color. Done in 25 minutes, just as written. I buttered the tins, skipped the liners and they popped out easily. This is the third muffin recipe I’ve made from this book and all have turned out well.

• Chocolate orange muffins

  • MsMonsoon on December 04, 2021

    Perfect and easy! Love chocolate and orange together. I only buttered the muffin tin and didn't use liners, and they popped right out. Baked up in exactly 20 min. It also makes 12 standard muffins, though the recipe says 6-8. Seems they use different sized tins at Rose Bakery. Want to try topping with candied orange peel and melted chocolate next time.

• Chocolate and orange polenta cake

  • MsMonsoon on February 02, 2023

    Made some substitutions like fine cornmeal for polenta, used regular flour for the rice flour, and used black cocoa for the cocoa, and added some baking powder and baking soda. I didn’t love the result. I normally love chocolate and orange together but this felt like a little too much going on with almond flour/meal and polenta. And 1c of butter may be too much for high-fat flour like almond. I’m going to try Nigella’s chocolate cake made with whole boiled oranges again.

• Boston Globe by T. Susan Chang

  Like many Phaidon titles, this is an arty, stylish sort of book that you might consider giving as a gift as the spring egg season comes along. Just make sure you don’t give it to your rookie friends.

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• 60secondreviews

  If you are a first timer...or someone who's got a black spot with some sorts of baking, or just looking to be re-acquainted with egg based recipes, this is a well designed delight.

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• Huffington Post

  Interview with the author, Rose Carrarini.

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• Kitchn

  It takes a book like this to truly appreciate how versatile an egg can be. The illustrations are (...) so beautiful that I'd frame them on my wall if it didn't mean having to tear them from the book.

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