It was a long-cherished wish of Wessel Buddingh’, CEO and owner of Big Green Egg Europe, to develop a recipe book in which all imaginable dishes, ingredients and cooking methods for the Big Green Egg would be discussed.
With the arrival of Executive Chef Michèl Lambermon, that wish has come true. For two years, a lot of hard work has gone into creating all the recipes and cooking and photographing all the dishes. And the result is dazzling and mouth watering, if we do say so ourselves. This cookbook is a bible and a must have for all EGG lovers!
Modus Operandi is a manual, a source of inspiration and a voyage of discovery with all conceivable dishes and ingredients. All cooking techniques and technical tips and tricks are discussed to get the most out of your Big Green Egg.