By Rose Carrarini, all illustrations Fiona Strickland (Phaidon, 133 pp.)
"" by Rose Carrarini of Rose Bakery, is the perfect primer for the cook who can't quite get eggs right, or is looking to take them to the next level.
It starts with easy instructions for simple breakfast dishes, poached eggs, fried eggs, eggs benedict, eggs florentine, pancakes, and French toast. The book also has recipes for classic pastries like scones, muffins, popovers, and cakes. The chapter titled "Eggs for Tea," a collection of cakes and puddings, is full of surprises.
