In this book, the author guides us to discover new faces of the egg, showing how from a traditional and simple food it can become a surprising ruler of the table and change its natural form into a mouth-watering square. Four recipes are described: marinated egg yolk with white asparagus and almonds; marinated egg yolk with white barley omelette with Sichuan pepper; potato soup with dried capers and grated egg; and marinated egg yolk with squid ink and phycoidea glacialis. But the author does not stop at the egg in its homemade guise; he introduces us to other themes related to it.
The volume is accompanied by original graphic artwork by artist Claudio Papola.
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