NED BALDWIN earned an MA in sculpture from Yale and pursued a career in the visual arts and building, but the art and science of cooking fascinated him. He apprenticed with Alain Ducasse and Jean-Georges Vongerichten, and also worked with Tom Colicchio at Craft, before becoming Prune’s chef de cuisine. He is the owner of Houseman (the name means “house man’s food") in New York City, where he lives. He is a fisherman, hiker, cycler, traveler, and an eater.
“One has to cook with precision and confidence to pull off ‘simple’ cooking. Ned’s common sense approach is evident on every page.” —Tom Colicchio “This book will make you hungry and happy. It will send you into the kitchen again and again!” —Ruth Reichl “If you follow Ned Baldwin’s good recipes and sage advice, you’ll be able to dress an egg. You’ll also be able to ingeniously change up chicken, pork, shrimp, beets, leeks, broccoli, chocolate, and more. Best of all, you’ll learn to follow your senses and to create foods you love and foods you’ll be excited to give family and friends. Keep this book close—you’ll be consulting it often.” —Dorie Greenspan, award-winning author of Everyday Dorie “Ned Baldwin has a startling gift for creating scrumptiousness. How to Dress an Egg is a secret treasure, full of tweaks and twists for rendering familiar-seeming dishes into delicious food that you want to eat now, now, now! It has been a long time since I’ve seen a book that makes me want to eat everything in it—if possible, tonight.” —Bill Buford, editor, journalist, and author of Heat “Don't let Ned Baldwin's success as a chef intimidate you—he has the soul and humility of a home cook. How to Dress an Egg is brimming with astute tips and irresistible recipes that will elevate your dinner game for good.” —Amanda Hesser, Co-founder and CEO of Food52 "This collection of varied and delicious suggestions for dressing up basic key recipes is recommended for home cooks looking to add some flair to their meals." —Library Journal "Instills confidence, and even injects a bit of fun into the food preparation." —Booklist —