The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range
from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard
offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar "egg roll." Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adriá whip
up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book
with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and
resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been
nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.
