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Eggs
 Egg
Lyndsay and Patrick Mikanowski
Formerly the most unsung of ingredients, eggs have become the object of affection of experimentalists Wylie Dufresne and Heston Blumenthal. Trust the Mikanowskis and their sidekick photographer Grant Symon (Uncooked, $65.00, Vegetables from 40 Great French Chefs, $60.00, Potato $64.95) to make eggs the “it” of the food world. Although there is a smattering of basic technique, this book is all about the avant-garde. The previously mentioned Dufresne and Blumenthal, Ferran Adria, Eric Ripert, Anne-Sophie Pic and a whole battalion of top European chefs contributed recipes:soft snow with red fruits and flowers, arroz nero, smoked bacon-and-egg ice-cream, and scrambled eggs like none you have ever seen before. Besides colour food photography, there are black and white verging on the surreal photos of the chefs. Throughout the book there are quotes about eggs across cultures and through the ages. Hardcover, 192 pp, $65.00.
 Eggs
Michel Roux
Fustrated by the lack of appreciation of the incredible, edible, egg uber-chef Roux set out to write this ode to the often over-looked wonder of the culinary perfection. Boiled, fryed, baked, scrambled, meringued, made into custard or mousse, the list goes on and on. Colour photos. Hardcover, 204 pp. $39.95.
Eggs: 150 Great Recipes
Alex Barker
Everything you ever wanted to know about cooking with eggs, from essential (and esoteric) equipment, proper techniques, and recipes for everything from the most basic scrambled eggs to the most elegant souffles. Step by step instructions and photos help even novice cooks become accomplished at cooking this most basic and yet complicated food. Colour photos. Hardcover, 256 pp. $24.99.
 The Farmstead Egg Cookbook
Terry Golson
Wholesome, varied and as useful as an egg itself this book delivers yummy
eggy recipes and helpful hints for would be backyard chicken keepers.
A great kitchen companion for cooking with eggs at every meal.
124 pp. $22.95.
 The Good Egg
Marie Simmons
Winner of a James Beard Book Award. On a subject which others have
covered rather tediously, veteran cookbook author Marie Simmons
is at her best. Culled from many
cultures, these recipes cover every conceivable use for one of
the most common of ingredients. Although there are no photos, comments
and hints are highlighted in
beaten-yolk yellow to save us from visual boredom. $41.95.
Deviled Eggs
Debbie Moose
Everyone who thought the deviled eggs were perfect once the yolks were mashed
with a bit of mayo, mustard and chives, should think again. Add vodka, for the
dry martini deviled egg or spinach and bacon, or (gasp) cocoa for devil’s
food eggs. Who knew there were so many ways to make a good thing,if not better,
at least stranger? Colour photos Hardcover, 95 pp, $16.95.
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