A while ago, before I decided I seriously had to get a grip on my cooking habit for the good of my thighs, I bought Michel Roux's Eggs (companion of sorts to his recent book Pastry, which I've written about before). This book is a beautiful resource, which shows how to use eggs - chicken and then some - in endless ways, not simply in omelets and quiche but in sauce, souffle, ice cream, desserts etc.
The photography is beyond lovely and, in true Roux fashion, the recipes are simple, elegant and clear. But impressive!
Ever wondered about the relative sizes of all the eggs produced by all the birds you can imagine (from emu to ostrich to quail to goose)? Well then, this is the book for you.
I'm sure I don't need to convince you that the egg is one of the most awesome and useful foods in nature. A mini universe, each egg provides complete and delicious nourishment and is useful in just about a million contexts.
I fully intend to put this book through its paces - as soon as the holiday season comes around. I'm trying to exercise a bit of baking control for a while - though given my work stress and the move to dark, dank winter I've been finding my calories in the form of chocolate. Lots of chocolate.
Maybe I should try eggs instead.