free-range There’s Nothing Like a Good Egg free-range

RECIPES
The Author
Jennifer Trainer Thompson is the author of
11 cookbooks, including three James Beard
nominees. She has been featured in Martha
Stewart Living magazine and has written for
Yankee, Travel & Leisure, The Boston Globe,
The New York Times, and other publications.
Thompson is the chef/creator of Jump Up
EggS
Publicity & Promotion
• Included in Storey’s annual Chick
Days promotion
• Interactive social media marketing
• National review mailing to food and
cookbook publications, websites, and
blogs
• Outreach to poultry breed publications
and agricultural extension offices

k l
and Kiss Me, an all-natural line of spicy foods. She lives in western
Massachusetts with her family and a flock of backyard chickens.
ing
Com ry
a Publicity Contact: Alee Marsh
Janu

This page © Mars Vilabu

Cover photo © Jason Houston
20 2
1 (413) 346-2116 or alee.marsh@storey.com
Come visit our blog!
www.insidestorey.blogspot.com

The Fresh Egg

Cookbook
Full-color; photographs
throughout
192 pages; 7 x 9

Paper:
$14.95 US / $17.95 CAN
ISBN: 978-1-60342-978-8
No. 62978 To order, please see your sales representative or call
(800) 722-7202. Storey books are distributed in Canada
eBook available by Thomas Allen & Son, LTD, (800) 387-4333.

062978FreshEgg2.indd 1 5/4/11 10:22:11 AM

 101 Recipes Include: Béarnaise Sauce • Shirred Eggs •
Huevos Rancheros with Two Salsas • Mango Smoothie •
Poached Eggs in Chile Broth • Caviar Eggs • Perfect
Poached Egg • Baked Eggs in Tomatoes • Wild Mush-
room Ragout with Poached Eggs • Eggs Florentine •
Pickled Eggs • Aunt Judith’s Deviled Eggs • Cheese
Strata • Verna’s Crepes al Prosciutto • Potato and Corn
Frittata • Green Eggs and Ham • Turkish Poached
Eggs with Yogurt • Classic French Omelet • Macaroni
and Cheese • Brazilian Fish Stew • Zucchini Fritters •
Croque Madame • Egg and Black Bean Tortillas with
Chipotle Cream Sauce • Enchiladas • Roasted Aspara-
gus with Poached Eggs and Miso Butter • Creamy Egg
Custard • Cherry Clafouti • Lemon Soufflé • Chocolate
Angel Pie • Espresso Ice Cream • Meringue Cookies •
Rum Rice Pudding • Nut Wafers • and more . . .
062978FreshEgg2.indd 2
eggs from pasture to plate
For the food-conscious and the legions of DIYers, chickens have
become a must-have backyard addition. Small-scale chicken farming
produces bountiful fresh eggs and a meaningful food connection. Mean-
while, eggs are always among the best-selling items at farmers markets.
It’s no wonder. Eggs are delicious, nutritious, affordable, and wholly
versatile. When an egg is farm-fresh — or backyard-fresh — it may be
nature’s most perfect food.
But what to do with all of those eggs?
Photos © Jason Houston, Mars Vilabu
Celebrated cookbook author and
seasoned chicken-keeper Jennifer
Trainer Thompson has the answer.
In The Fresh Egg Cookbook, Trainer
Thompson offers 101 delicious reci-
pes that make the most of fresh eggs
in any quantity. She gives tasty
twists to old favorites and presents
ens — searching for a missing chicken in the driving rain, hang-
modern flavors and preparations
that bring out the best in fresh eggs.
ing a wreath on the coop window at the holidays, and chasing an
uppity rooster through the backyard with a broom. Recipes are
The book is peppered with charm- supported by colorful call-out quotes, facts about eggs, chicken-
ing stories of Thompson’s own keeping instructions, and other sidebars, giving a friendly, brows-
experiences raising backyard chick- able glimpse into the world of raising chickens.
5/4/11 10:22:20 AM