Modus Operandi is the XL of Big Green Egg cookbooks: big, bold, easy on the eye, and a reliable source of incredible food.
This epic guide to cooking on the EGG, created in the Netherlands by Big Green Egg’s European cousins, is available now in an English edition. Weighing in at more than 900 pages, it contains over 300 recipes from acclaimed chef Michèl Lambermon, covering all the EGG’s many modes and incorporating a vast array of ingredients, techniques and culinary influences.
