"Eggs" — by Michael Roux

Florence Fabricant reviewed the book in the April 12 New York Times Dining In section and made me so hungry I stepped off the treadmill and went to the kitchen to fry two eggs.

Now I am back and here is her review.

You are not likely to find gull's eggs, spring delicacies in England, in these parts, but even the mention of them in "Eggs" by Michel Roux (Wiley, $24.95) gives you an idea of how comprehensive this alluring book is.

It covers just about every aspect of the egg, including its chemistry, safety, storage and flavor, and each page is beautifully photographed.

Mr. Roux, a Michelin three-star chef in England, provides recipes that begin with the simplest boiled eggs, for which there are dozens of variations, and include a delectably velvety French toast casserole with cheese and herbs that would glorify an Easter brunch.

His trick for frying eggs so that the white is crunchy and envelops the runny yolk is a keeper, and lovely served in a potato nest.

There are recipes for omelets, frittatas, custards, mousses and much more, making a rich collection indeed.

The 304-page book is $15.72 at Amazon.