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