Overview
The omelet 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 omelet nature, an American diner omelet, a frittata, and a dessert omelet—and delectable variations on each, including:
Omelet Bonne Femme (potatoes, bacon, and onion)
Many Mushrooms Omelet
Tortilla with Caramelized Onions and Serrano Ham
Chocolate Soufflé Omelet
Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelet.
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