A book titled “How to Boil an Egg” may sound like something for new cooks, but don’t be fooled. It’s a book about eggs, and it’s written by bakers, which should tell you right off the bat that you’re in for a certain amount of fussing and fretting.
The Rose Bakery is an “Anglo-French” establishment in Paris, and if you’re like me, you’re probably wondering why a bunch of Parisians would be interesting themselves in English food. But the book — and, presumably, the bakery itself — is full of interesting, globally inspired egg-based dishes that sell themselves on their own merit, if you can manage the execution perfectly. That, it turns out, is not a guaranteed if.