L'œuf Mayo (Collectif de l'ASOM)

NOTE: This book is in French. 

49 great chefs have written a cult book on this monument of French gastronomy.

Devoting an entire book to such an elementary preparation as egg mayonnaise?
Curiously, no one had yet dared to tackle such a challenge. The Association for the Safeguarding of the Egg Mayonnaise, organizer of the eponymous World Championship, took up this challenge with the help of forty passionate chefs, bistro owners, Michelin-starred chefs and pastry chefs, for the first time brought together in the same work. The result? An astonishing blend of creativity and respect for the cardinal principles of the original recipe. Done well, egg mayo lends itself to a thousand tasty fantasies. Throughout the pages combining humor and erudition as light as it is useful, readers will find all the answers to the questions they would never have dared to ask about eggs, mayonnaise and the combination of fat and taste.

Yannick Alléno • Juan Arbelaez • Armand Arnal • Pascal Barbot • Thomas Boullault • Thomas Brachet and Tristan Renoux • Michel and Sébastien Bras • Pierre Cheucle • Clément Chicard • Minwou Choi • Hugo Desnoyer • Bruno Doucet • Julien Duboué • Romain Dubuisson and Jean-Pierre Vigato • Alain Ducasse • ​​Guillaume Dunos • Cédric Duthilleul • Benoît Duval-Arnould and Loïc Lobet • Tess Evans-Mialet • Pierre Gagnaire • Michel Guérard • Alexandre Gauthier • Alan Geaam • Adeline Grattard • Pierre Hermé • Simon Horwitz • Bertrand Jallerat • Stéphane Jégo • Martine Jolly • Guy Krenzer • Yohan Lastre • René and Maxime Meilleur • Kosuke Nabeta • Pierre Négrevergne • Laurent Petit and Nicolas Guignard • Vincent Quinton • Stéphane Reynaud • Emmanuel Renaut • Pierre Sallée • Pierre Sang Boyer • Guy Savoy • Jean Sévègnes • Christian Simon • Thibault Sombardier • Jean Sulpice • Eric Trochon • Alcidia Vulbeau • Antoine Westermann