From the Back Cover
Fried, scrambled, poached, or baked, eggs ere one of the most essential and esteemed ingredients in the kitchen. In these pages you'll find more than 40 recipes from scrambles to stratas and everything in between.
About the Author
Jodi Liano (San Francisco, CA) is an author, recipe developer, and cooking instructor at Tante Marie's Cooking School in San Francisco. She managed the development of The Tante Marie's Cooking School Cookbook
, wrote recipes for Williams-Sonoma Cooking from the Farmers' Market
and has worked as a food stylist, including a stint with the Food Network.
Kate Sears is an acclaimed food, still life, and travel photographer based in New York City. She is a contributor to Martha Stewart Living, Oprah Magazine, The New York Times, Food Network Magazine, Elle Decor
, and Everyday with Rachel Ray
among others. Her previous book projects include Jasper White’s The Summer Shack Cookbook and Martha Stewart’s Dinner at Home.