Michael Ruhlman is a wonderful cook and food writer.  I own two of his books—Ruhlman’s Twenty and The Elements of Cooking. Besides my Food Lover’s Companion (that I reference often) they are sort of cooking Bibles to me.

His new book, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient has wonderful tips, great recipes and gorgeous pictures. After skimming through it, I realized Ruhlman is on to something. And although, I had never given much thought to the egg and it’s versatility—I use them almost daily. Eggs aren’t just for breakfast anymore—they are used in sauces, dough, baking and just about everything in between. Yes, the book shows you how to cook the perfect egg every which way but it also how to’s for mayonnaise, pasta, cakes and so much more.

It’s a great addition to any home cooks library and I would highly recommend! You can even buy a signed copy here:

 http://food52.com/provisions/products/1073-egg-by-michael-ruhlman-signed-copy