Your first glance at the cover of this book is likely to give you one of two mistaken impressions:  1) it is a beginner cookbook for the starting-from-zero kitchen initiate, or 2) it’s everything you’ll ever need to know about egg cookery.

Neither is true.  It’s a very stylish, freewheeling, erratic book from a British bakery in Paris (the bakery book is its own whole genre these days), and it will fit neither your preconceptions about British food nor your preconceptions about Parisian food.

Click here to read today’s review of How to Boil an Egg  in the Boston Globe.  (Hit the paywall?  Use this PDF link.)