Eggstasy Cookbook: Simple Recipes for Egg-based Pastry || Custard, Cakes, Bars, Tarts, and Other Baked Goods for Your Sweet Tooth

One ingredient. One hundred ways to make something unforgettable.
The egg is the most misunderstood workhorse in baking. It sets custards, builds structure, creates lift, forms silky curds, and transforms a handful of butter and water into pastry that puffs into hollow golden shells. This book is a complete, hands-on guide to what the egg can do — and the results will change the way you think about baking forever.
Inside, you will find one hundred recipes built around a single ingredient, organized into four chapters that take you from the quietly elegant to the dramatically spectacular. Chapter one covers custards, puddings, and pies — from the silky simplicity of a classic baked custard to the caramelized drama of a Portuguese egg tart, the lush depth of a coconut flan, and the nostalgic comfort of a maple custard pie. Chapter two is dedicated to bars, tarts, and curds — lemon bars with their perfect balance of buttery crust and sharp citrus filling, passion fruit curd tarts, quiches in every form from classic Lorraine to a crustless summer vegetable version, and homemade citrus curds that belong on every kitchen shelf. Chapter three moves into territory that rewards confidence: Dutch babies, popovers, Yorkshire puddings, cream puffs, éclairs, gougères, and the full range of soufflés — sweet and savory alike. Chapter four closes with cakes, meringues, and cloud-light creations: angel food cake, Japanese cheesecake, Basque burnt cheesecake, pavlova, Baked Alaska, dacquoise, Swiss roll, and a flourless chocolate cake that has no business being as extraordinary as it is.
No photographs. The decision to leave images out was made carefully and with purpose. Printed cookbooks with photography carry higher production costs, and those costs are passed directly to the reader. Beyond price, photographs can be limiting — they create a visual expectation that has nothing to do with flavor or technique. Without them, you cook by feel, by smell, by instinct. You develop a real understanding of what done looks and feels like, rather than comparing your result to a styled studio shot. Baking without a visual reference is more challenging, and also more rewarding. It builds intuition that stays with you far beyond any single recipe.
Every recipe in this collection is written to be clear, direct, and achievable. Whether you are making your first custard or your hundredth choux, the instructions guide you through each step with precision and without unnecessary complication. Temperatures are given in both Fahrenheit and Celsius. Measurements are provided in both volume and weight where it matters.
One egg. One hundred possibilities. The kitchen is yours.