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Michael Ruhlman's Egg is a must-have. Ingeniously organized, this book maps out egg-centric dishes, plus those in which eggs play a critical supporting role. Poaching and omelet instructions yielded perfection. We also love Greg Marchand's Frenchie for inventive bistro treats: Mussels with Jerusalem Artichokes and Chorizo; Roasted Carrot, Orange, and Avocado Salad.

Egg: Little, Brown, 236 pages, $40Frenchie: Artisan, 144 pages, $23