Country Egg, City Egg
Describing eggs as "the ultimate and purest fast food," Gayle Pirie and John  Clark set off on an enticing culinary journey  through 78 recipes inCountry Egg, City Egg, with whimsical drawings by Rollin McGrail adding to the fun. Formerly chefs at San Francisco's much-loved Zuni Cafe, Pirie and Clark  enchant readers with eggs elegantly embellished with caviar, easily scrambled  with pesto, simply rolled inside a warm tortilla, gently slipped into chicken  broth for comforting Zuppa Pavese, and whipped into a frothy,  champagne-spiked Sabayon Sauce to serve with fresh berries.Rustic recipes and more urbane dishes capitalize on the egg's versatility.  The Country Eggs section offers eggs baked in half a vine-ripened  tomato for summer, as well as the green-and-gold beauty of a frittata layered with tender zucchini and squash blossoms. City Eggs encompasses pan-scrambled eggs  enlivened with chopped parsley and green onions and other quick everyday  recipes. Pillowy popovers and poached eggs tucked into nests made from  patties of potato puree browned in butter provide more leisurely weekend  treats.--Dana Jacobi