The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the fanciest of dinner parties. Michel Roux—a Michelin 3-star awarded chef and global traveler with a passion for different cuisines-- takes a new look at one of the oldest foods of all. Each chapter is based around a different way of cooking eggs, and classic recipes are given a modern twist while originals boast new combinations of flavors or simpler styles of cooking. Roux is truly a master chef and there’s much to be learned in his book.