Praise for the first edition of How to Boil an Egg : '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, New York Times Style Magazine 'A treasury of scrambled, fried, baked, poached and more.' - em>Country & Town House 'The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies.' - 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.