1.THE PERFECT OMELET (The Countryman Press, 2017, 240 pages, ISBN 978-1-58157-366-4 $19.95 USD hardbound) is by John E. Finn, professional chef and a professor emeritus of government. Much of his writing has appeared in academic pubs. Here he seeks the "perfect" omelet (he was raised by an omelet-obsessed mother). He describes what "perfect" is in this context, with chapters on cultural history and techniques. The he moves on to breakfast and brunch, luncheon and dinner, international (frittata, tortilla, but no okonomiyaki [Japanese omelet-pancake]), and sweets. All of this is followed by a good detailed bibliography and end notes. It is a good reference book. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents.
Audience and level of use: singles, beginning cooks, homemakers.
Some interesting or unusual recipes/facts: tamagoyaki with scallions; omelet with lobster, shrimp, truffles and tomatoes; Persian eggplant omelet; creamed shrimp and crab omelet; fiddlehead frittata; stuffed Thai omelet with veal; chocolate souffle omelet.
The downside to this book: metric conversion tables would be useful
The upside to this book: he has a series of master techniques: Folded, Souffle, Flat, Rolled.
Quality/Price Rating: 90.