If chefs are the conductors of the kitchen and sauciers their soloists, then egg cooks, without doubt are the rock stars. No other food is so simple and yet so complex, so complete yet versatile. Eggs can be stored for weeks, used morning, noon and night. Are available any season and ready to eat in minutes. Volume 6 of The culinary Library is the definitive technique and recipe book for both beginners, students and chefs alike, with over 500 of the world's best egg recipes. No student of the culinary arts can claim success if they do not know how to cook eggs. Chefs hats are called torques, white for purity of the art, height for achievement and each pleat, historically, represented the number of ways a chef had mastered in preparing eggs. The greatest chef in the world, M. Antonin Careme had 100 pleats in his torque, each one acquired, he said, as he mastered the art of cooking eggs. There are many good cookbooks devoted to cooking with eggs, none so comprehensive, so well researched nor so practical in application or exciting as The Ultimate Guide to Cooking Eggs.