No professional or home kitchen can ever be without eggs, as they are a fundamental ingredient for most traditional recipes and also for more innovative ones. Eggs are a simple and complete food, valuable for their high nutritional value, and so versatile that they lend themselves equally well to a quick lunch or an elegant dinner. This volume, produced in close collaboration with Academia Barilla, an institution founded to protect and promote the typical products of Italian cuisine, is dedicated to those who wish to learn the secrets and tricks of the different methods of cooking this primordial food. Leafing through the 50 recipes covering appetizers, first courses, main courses, sauces and desserts, the reader can "taste" the different combinations of flavours and prepare simple light dishes, or rich elaborate ones, depending on the occasion. This richly illustrated and practical book, with an innovative and original design in the shape of an egg, will satisfy the curiosity of the most sophisticated palates as well as the uninitiated.

Photographs by: Academia Barilla