EGGS ARE ON TREND: José Andrés and Duff Goldman finished up the South Beach Wine & Food Festival last year with a brunch titled “Eggs 10 Ways.” The New York Times recently did a feature on eggs that included the popularity of an eggs-only restaurant and another on making eggs for dinner. Bon Appétit has also done two stories on eggs so far this year.
BY THE BREAKFAST AND PASTRY EXPERT: Waylynn Lucas has served as the pastry chef for some of Los Angeles’s most venerated chefs and had a hand in garnering Michelin status and starred reviews while making beautiful and super-inventive desserts. Until recently she also operated her own LA-based bakery, Fonuts, that catered to a celebrity filled group of fans.
“If Waylynn’s fonuts are anything to go by, I promise all the food in this book is going to be delicious. Her recipes are straightforward and mouthwatering for home cooks and pros.”—Duff Goldman, chef
“Waylynn’s bubbly and warm personality radiates through not only her storytelling in this book but also in the recipes themselves. They’re friendly and approachable but still convey the knowledge from her culinary training and, more important, her experiences as a chef.”—Josiah Citrin, owner and chef of Melisse, Charcoal Venice, Openaire, and Dave’s Doghouse
“This book is ezzactly what I’d eggspect from Chef Waylynn. She never does anything the over-easy way. Sunny-Side Up is sure to help any cook crack into the incredible, edible egg.”—Michael Voltaggio, chef/restauranteur
“Waylynn Lucas’s dazzling new cookbook, Sunny-Side Up, seizes the day. This comprehensive and colorful tribute to the egg—the planet’s most universally adored food—makes me want to wake up and dash to the kitchen.”—Nancy Silverton, owner of the Mozza Restaurant Group and founder of La Brea Bakery