The Good Egg

On the menus of the country's finest restaurants from San Francisco to New York, the egg has made a triumphant return. Classic egg dishes such as Caesar salad, spaghetti carbonara, omelets, frittatas, and creme brulee are back. At home, cooks are beginning to discover what experts have always known: when you have an egg, you can make a perfect meal. In a well-timed major work, Marie Simmons turns her expertise to the indispensable egg, pairing it with scores of vibrant flavors. There are plenty of standbys, such as Mom's Eggnog, Lemon Chiffon Tort, and Popovers. But Simmons also provides hundreds of exciting new ideas, including Eggs Baked in Fresh Tomato Salsa with Melted Cheese; Green Bean, Egg and Mint Salad; Fresh Fig and Prosciutto Frittata and Fallen Chocolate Souffle Cake. Brimming with informative sidebars, this is the ultimate word on a subject long overdue for serious attention.