Chef Max Maximilian

This book presents twenty omelettes from across the globe, each a genuine expression of the cuisine it comes from. I have not softened or simplified them. The French omelette recipe asks you to cook in under two minutes. The souffle omelette asks you to work very fast with very carefully separated eggs. The Arnold Bennett Omelette asks you to make a Mornay sauce before you even crack an egg. The common lesson across all twenty recipes is this: omelettes demand respect.
They demand that you have everything ready, that you understand your heat source, that you do not walk away from the pan. They are forgiving in ingredients but unforgiving in timing. Cook them with full attention and they will reward you beyond any other dish in your repertoire.