Winner of the James Beard Award for Best Single Subject Cookbook 2000       

The Good Egg: More than 200 Fresh Approaches from Soup to Dessert

Houghton Mifflin 2000, Soft Cover $15.

To order: www.amazon.com

Simmons passion for eggs, and love of cooking, is evident on every page of this classic book. All the basics and science of egg cookery are covered here plus creative riffs on classics and exciting new recipes. There are 14 chapters in this 450 page tome covering every possible way that eggs are used in the dishes we love. From scrambled to meringues, soufflés to mayonnaise, and stuffed eggs to quiche you’ll find recipes for it in these pages. Numerous sidebars give clear explanations on how to hard cook eggs, make a meringue, succeed with soufflés, perfect your mayonnaise, coddle eggs, get spaghetti carbonara right, plus much more. 

Recipe Sampler:

·        Eggs Baked in Tomato Salsa with Melted Cheese

·        Ricotta Basil and Roasted Red Pepper Strata with Parmesan

·        Lamb Stew with Artichokes and Avgolemono

·        Classic Vanilla Crème Brûlée with Raspberry Sauce

Praise for The Good Egg

“The Good Egg is a valuable classic and a sheer pleasure—a treasure trove of recipes and wonderful stories and the most thorough and complete egg cookery book I’ve ever seen. Chefs and professional cooks will value it as a reference work. And it is also an excellent book for beginning cooks. The recipes are clear and easy to follow, with many fresh and surprising ingredient combinations, as well as do-ahead dishes that fit perfectly into our busy lifestyles. The Good Egg is just plain fun to read.”  Shirley Corriher, Award-winning author of CookWise