The egg is a basic ingredient used 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 Herme’s raspberry Ispahan tart. Hirohisa Koyama shares his Tamago Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers 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 Adria whip up recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg Smoked in Lapsang Souchong 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, an index of addresses and resources, and humorous proverbs about eggs.