The egg is the star of Rose Carrarini’s recent cookbook "How to Boil an Egg" (Phaidon, $35), an essential ingredient in the menu items from her renowned Rose Bakery in Paris. A collection of 84 recipes includes green fried eggs, leek and curry scones, egg and watercress salad and a variety of desserts such as Eton mess and her highly coveted chocolate mousse.
Along with her French husband, the British proprietor opened the small Anglo-French restaurant on Rue des Martyrs in 2002. It became an instant hit serving simple, fresh fare made with organic ingredients for the breakfast, lunch and tea crowd. (After the 2006 publication of Carrarini's first cookbook, "Breakfast, Lunch, Tea," Rose Bakery expanded with shops opening in London, Tokyo, Tel Aviv and Seoul.)