A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own

There is something irresistibly gross about Lucky Peach food photography. The bizarre lightening and color correction, the styling that fluctuates between offbeat and grotesque. Its so weird, its amazing. Aside from its unique visual appeal, Lucky Peach is consistently packed with culinary expertise and damn good journalism. Though the magazine will soon be gone, the brands fourth (and presumably final) book, All About Eggs, embodies everything that was great about the publication compiled in a kelly green hard cover.

All About Eggs really is all about eggs. It examines the egg from every angle. There are essays on the evolution of the egg tart in Asia, an egg-fueled murder in a San Francisco diner, and the egg throughout time. There are guides on deciphering egg carton labels, egg varieties, and egg substitutes. The bright yellow yolk at the center of the book houses strangely photographed finished recipes ranging from deep fried Filipino Kwek Kwek to classic, crisp French Meringues. The egg white pages on either side of the recipe section are generously peppered with egg photo illustrationegg art objects, repurposed egg shells and cartons, egg ephemera, and many, many altered photos of eggs (anthropomorphized, animalized, and otherwise reimagined). If you are at all interested in eggs, you need this book!

All About Eggs: Everything We Know About the World's Most Important Food
by Rachel Khong, the editors of Lucky Peach
Clarkson Potter
2017, 256 pages, 6.8 x 1 x 8.8 inches, Hardcover
$16 Buy on Amazon

See sample pages from this book at Wink.