Well, to add more thought to the world of egg cookery, the book “Egg” by Lyndsay and Patrick Mikanowski is now available in English. That is a good thing for me because my foreign language skills are of a hunt-and-peck variety. A culinary dictionary in hand, trying to decipher recipes in a foreign language usually results in me buying books twice or becoming content with visual clues from pictures of dishes and ingredients.
The book “Egg” discusses many of the points of egg cookery which are currently being tackled by professional and amateur chefs alike. It also brings together forty chefs and their own interpretations of an egg dish. I have not read the book cover to cover—that is for later today—though in my brief skimming I have already begun to ponder many thoughts, from “how the heck?” to “why did I not think of that?” to “that is just brilliant.”
The book also contains a number of egg-straordinary quotes which the chefs included in the book have found to be poignant. And if the book seems a bit daunting, remember, you can always just make an egg sandwich.
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