Tove Nilsson

Picture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi, and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours...

Charming and comprehensive... takes readers on a world tour of egg-centric recipes. —Publishers Weekly Provides readers with the knowledge to cook eggs in every way possible. —Booklist How do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you slowly whisk in oil? An ode to the egg in all...