cookbook.RidwanaRafiq
- 1. put an egg on it!
- 2. put an egg on it! Ridwana Rafiq, Graphic Communication Class 3050 Press, New York City
- 3. table of contents I. LET’S GET CRACKIN’! 5 egg souffle 7 spanish omelette 9 tea soaked eggs 11 classic deviled eggs II. EGGS ON TOP 12 bacon-and-egg pizza 15 sunny side up burger 17 hash brown eggs 23 ginger fried rice with egg 27 APPENDICES 30 INDEX 35 COLOPHO
- 4. classic deviled eggs Ingredients 1 dozen large eggs ½ cup mayonnaise 1 ½ teaspoons Dijon mustard 1 ½ teaspoons yellow mustard 3 dashes of Worcestershire sauce salt sweet paprika bacon finely sliced scallions sesame seeds chili paste or Sriracha Directions In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes. Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool. Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt. Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika, scallions, chili paste, bacon, and sesame seeds, and serve. Warning! You might just eat a dozen of these in one sitting! 11 TOTAL TIME: 30 MIN SERVINGS: 8
- 5. bacon-and-egg pizza Let’s not kid ourselves. I don’t need to try and sell it any further with a description. It’s BACON, EGG + CHEESE PIZZA!!! Ingredients 6 ounces thick-sliced bacon, cut cross- wise into ⅓-inch lardons 4 large eggs 1 tablespoon heavy cream Kosher salt 2 tablespoons unsalted butter All-purpose flour, for dusting 1 pound pizza dough ⅓ cup crème fraîche 3 ounces Brie, thinly sliced (with rind, if desired) 2 ounces fresh mozzarella, shredded Snipped chives, for garnish Directions Set a pizza stone in the oven and preheat the oven to 500°. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes. Remove the eggs from the heat. Stir in the remaining 1 tablespoon of butter and season with salt. On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella. Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling. Remove the pizza from the oven and spoon the scrambled eggs on top. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot. Garnish with chives, cut into wedges and serve. 12 TOTAL TIME: 30 MIN SERVINGS: 8
- 6. This book con- tains a clean, simple layout consisting of cool colors. The colors chosen were strictly from the images used in this cookbook to make them stand out a little more. The images are very vibrant, capturing the eyes of the viewer. The design throughout the cookbook has a very modern feel to it which will capture the eyes of the viewer and enable them to feel inspired. The design is kept simple and easy-to-read. The typefaces used are a combination of a Sans Serif and Serif font such as Baskerville and Helvetica, my favorite combination. The two of these fonts compliment each other and work very well together. The binding is a regular rubber binding to hold the book tightly together to give it a very classic look, keeping things simple and consitent for the viewer.