A MAGNIFICENT CLUTCH OF NEW EGG BOOKS NOW

As we begin our week-long first-of-springtime celebration of Beautiful Eggs, we start off with our collection of new books all about Beautiful Eggs.

1. THE BOOK OF EGGS: A LIFE-SIZE GUIDE TO THE EGGS OF SIX HUNDRED OF THE WORLD’S BIRD SPECIES

The Book of Eggs: A Life-Size Guide to the Eggs of Six Hundred of the World's Bird Species, by Mark E. Hauber, is a brilliant treasury.

Find beauty, from the tiniest hummingbird pea-size to the 5 -pound ostrich egg, from the starkest white chicken egg to the bright green shell of the Elegant Crested Tinamou. Some are from endangered and some from extinct species.

Many of the egg specimens featured in the book are housed at Chicago’s Field Museum of Natural History. Some are endangered. Some are from extinct species. Each species’ egg has its own particular shape and color, which, when you learn of its evolutionary purpose, you have to marvel.

Publisher: University Of Chicago Press

2. EGGS: A GLOBAL HISTORY

Eggs have been part of human culture since the beginning of humans. Eggs: A Global History, by Diane Toops, looks at ancient civilizations and their relationships with the egg. Includes beautiful recipes and images.

Publisher: Reaktion Books (2014)

3. EGG: A CULINARY EXPLORATION OF THE WORLD’S MOST VERSATILE INGREDIENT

Egg: A Culinary Exploration of the World's Most Versatile Ingredient by James Beard award-winning author Michael Ruhlman, looks at the egg as the foundation ingredient for almost -- well -- everything!

Ruhlman teaches technique for perfect poached and scrambled eggs, mayonnaise, pasta, custards, quiches, cakes, and more.

Nearly 100 recipes show how beautiful eggs can be.

Publisher: Little, Brown and Company (2014)

4. AN OMELETTE AND A GLASS OF WINE

Elizabeth David was one of the most celebrated food writers in history, influencing the culinary renaissance of Great Britain in the mid-twentieth century. Her iconic book, An Omelette and a Glass of Wine, originally published in 1984, has just been republished, with a final compilation of her brilliant pieces, curated by her literary executor, Jill Norman.

Publisher: Michael Joseph (2014)

5. LADURÉE MACARONS

Macarons, the gorgeous little cookie made of whipped egg white meringues, have become edible works of art in the hands of artisan bakers. Ladurée Macarons pioneered the movement.

These sweets are so elegant, and such a simple genius concept: two macaron cookies sandwiched with silken ganache. They were invented in the middle of the twentieth century, by Pierre Desfontaines, cousin of Louis Ernest Ladurée,

Ladurée Macarons, by Vincent Lemains, presents 80 gorgeous renditions of this confection, with a rainbow of pastel and bright colors and flavors, with recipes so you can whip some up yourself.

From classics, like vanilla, chocolate and lemon -- to more exotic versions made of real gold and silver dust, -- to those designer for designers, like berry for Christian Lacroix, fig-date for Christian Louboutin, and rose-ginger for John Galliano, enjoy!

Publisher: Hachette Livre (2014)

6. MACARONS: 50 EXQUISITE RECIPES

If you are looking for even more macaron variety, check out Macarons: 50 Exquisite Recipes, by Mowie Kay. With flavors like strawberry balsamic, salted caramel, and macadamia champagne, the little buttercream-filled puffs have an edge.

7. THE FRENCH COOK: SOUFFLÉS

The French Cook-Soufflés, by award-winning baker Greg Patent , is a charming little book, full of perfect soufflé classics, with a few nice spins. Start a meal with the airy grace of Patent’s cheese and salmon soufflés. Consider Patent’s hot Chocolate, Strawberry and Grand Marnier soufflés are spot on. Cold soufflés like St. Germain Lime and Almond and Praline Floating Islands, are light cool feathers.  

Publisher: Gibbs Smith (2014)

8. FABERAGÉ EGGS BY VICTOR MAYER

The original Fabergé eggs were produced by Peter Carl Fabergé between 1885 and 1916 for the Russian royalty. The tradition of these opulent objects has been carried on by talented jewelers ever since. Pforzheim jewelry manufacturer Victor Mayer carried the torch from 1990 to 2009, using traditional handcraft techniques. Author Anne-Barbara Kern examines these beauties in her new book, Fabergé Eggs by Victor Mayer.

Publisher: Arnoldsche Verlagsanstalt (2015)

9. STRANGE EGGS: POEMS AND CUTOUTS

Strange Eggs: Poems and Cutouts, by renowned artist Claes Oldenburg, is a special collection of his eclectic and rarely seen collages. Unlike the Pop Art sculptures that made him famous, these constructions, made of cut pieces of photo-printed paper, were meant to be self-contained forms, or "eggs."

These collages, produced between 1956-58, are being published together for the first time, along with Oldenburg’s contemporaneously written poems.

Publisher: The Menil Collection (2014)

10. EGG AND SPOON

Egg and Spoon, by Gregory Maguire, is a quirky novel, set in rural Tsarist Russia. It has all the hallmarks of a good old-fashioned fairy tale.

Publisher: Candlewick (2014)

Read more about Beautiful Eggs, as they relate to Arts/Design, Nature/Science, Food/Drink, Place/Time, Mind/Body, and Soul/Impact.

Enter your own images and ideas about Beautiful Eggs in this week’s creative Photo Competition. Open for entries now until 11:59 p.m. PT on 04.05.15. If you are reading this after that date, check out the current BN Creative Competition, and enter!

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IMAGE CREDITS:

1. Image: Courtesy of University Of Chicago Press. The Book of Eggs: A Life-size Guide to the Eggs of Six Hundred of the World's Bird Species.
2. Image: Courtesy of University Of Chicago Press. The Book of Eggs: A Life-size Guide to the Eggs of Six Hundred of the World's Bird Species.
3. Image: Courtesy of Reaktion Books. Eggs: A Global History.
4. Image: Courtesy of Little, Brown and Company. Egg: A Culinary Exploration of the World's Most Versatile Ingredient.
5. Image: Courtesy of Michael Joseph. An Omelette and a Glass of Wine.
6. Image: Courtesy of Hachette Livre. Ladurée Macarons.
7. Image: Courtesy of Lorenz Books. Macarons: 50 Exquisite Recipes, Shown in 200 Beautiful Photographs.
8. Image: Courtesy of Gibbs Smith. The French Cook-Soufflés.
9. Image: Courtesy of Arnoldsche Verlagsanstalt. Fabergé Eggs by Victor Mayer.
10. Image: Courtesy of The Menil Collection. Strange Eggs: Poems and Cutouts 1956–58.
11. Image: Courtesy of Candlewick. Egg and Spoon.
12. Image: Courtesy of Lorenz Books. Macarons: 50 Exquisite Recipes, Shown in 200 Beautiful Photographs.
13. Image: by Valérie Zink Courtesy of Sucrissime. Pierre Hermé Macarons.
14. Image: Courtesy of Little, Brown and Company. Egg: A Culinary Exploration of the World's Most Versatile Ingredient.
15. Image: Courtesy of Gibbs Smith. The French Cook-Soufflés.