"Few things are as uniquely gratifying as knowing how to cook an egg—an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious."—Alice Waters, chef and owner of Chez Panisse
"This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris."—Clotilde Dusoulier, ChocolateAndZucchini.com
"This is the kind of thing I would love to have for breakfast every day."—Oscar de la Renta, fashion designer, The New York Times Style Magazine
"A treasury of scrambled, fried, baked, poached and more."—Country & Town House
"The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies."—The Stylist
"Heralding a new era of egg loving... An egg odyssey... Beautiful."—Metro
"Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg, a stylish new cookbook boasting 84 ways to transform the breakfast favorite."—ELLE
"From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg - organic, bien sur - as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris... Make a tart yourself, and see."—Vogue
"When in doubt, we eat an egg. Rose does too, and she's teaching us all the ways we can make them gloriously delicious."—DomesticSluttery
Carrarini's first cookbook, Breakfast, Lunch, Tea, introduced readers to homey, wholesome recipes from Rose Bakery, an Anglo-French café that now has branches in Paris, London, Tokyo, Tel Aviv, and Seoul. Her latest continues in this vein, with new recipes for baked goods and savory dishes. Because these recipes have spare directions, novice cooks will struggle. Additionally, they may have trouble finding ingredients like arrowroot, dashi, and purple corn flour. VERDICT This book's predecessor has a cult following, so buy for demand. Readers interested in eggs would be better served by Simmons's The Good Egg or Trainer Thompson's The Fresh Egg Cookbook.