The egg is one of the world's most basic and familiar ingredients. Cooked simply, eggs can be enjoyed as a food in their own right, but eggs are not just for boiling or poaching, they are also the cook's most versatile ingredient. The egg is indispensable in so many well-loved dishes, from omelettes, tortillas and souffl s to tarts, cakes and meringues.With over 100 classic and contemporary recipes, this book will help you to make the most of one of the world's most basic and familiar ingredients. Try classic dishes such as Leek and Onion Tartlets, or discover new and exciting flavours such as Vegetable Pancakes with Tomato Salsa or Summer Berries in a Warm Sabayon Glaze. Each finished dish is beautifully photographed, and illustrated step-by-step instructions make the recipes easy to follow and ensure successful results every time.

Alex Barker qualified as a home economist before working in the Nestle test kitchens and the marketing department of Buitoni Foods. She then moved into magazines, including Woman's Own, where she became Cookery Editor. Later, at Prima, she worked in a similar role, before launching and editing Let's Cook. Her wide-ranging experience on food publications makes her a leading authority on food and she now works freelance as a food writer, also running a picture library, Food Features.