Jessica the frog befriends the animal that hatches from an egg she brought home, thinking it is a chicken.

A dragon finds an abandoned egg and lovingly raises the hatchling as her own, although Little One is very different from the baby dragons, and when disaster strikes it is the small, feathered hatchling that saves the day.

"This book is based on Echidnas of Australia and New Guinea, first published as part of the Australian Natural History series"--Preface.

Step right up for the Greatest Book on Earth! For more than 70 years, Clowns International—the oldest established clowning organization—has been painting the faces of its members on eggs. Each one is a record of a clown's unique identity, preserving the unwritten rule that no clown should copy another's look. This mesmerizing volume collects more than 150 of these portraits, from 1946 to the modern day, accompanied by short personal histories of many of the clowns. Here are Tricky Nicky, Taffy, Bobo, Sammy Sunshine, the legendary Emmett Kelly, and Jolly Jack, clowning since 1977 and still performing today with a penguin puppet named Biscuit. A treasure just like the eggs it enshrines, The Clown Egg Register is an extraordinary archive of images and lives of the men and women behind the make-up.

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

Introduce your little budding naturalists to the wonderful world of eggs with this beautiful picture book full of wit and charm. Award-winning artist Sylvia Long has teamed with up-and-coming author Dianna Aston to create this gorgeous and informative introduction to eggs. From tiny hummingbird eggs to giant ostrich eggs, oval ladybug eggs to tubular dogfish eggs, gooey frog eggs to fossilized dinosaur eggs, it magnificently captures the incredible variety of eggs and celebrates their beauty and wonder. The evocative text is sure to inspire lively questions and observations. Yet while poetic in voice and elegant in design, the book introduces children to more than sixty types of eggs and an interesting array of egg facts. Even the endpapers brim with information. A tender and fascinating guide that is equally at home being read to a child on a parent’s lap as in a classroom reading circle. Plus, this is the fixed format version, which looks almost identical to the print edition. Praise for An Egg Is Quiet: A Junior Library Guild Premiere Selection A New York Public Library Title for Reading and Sharing A Chicago Public Library Best of the Best “A delight for budding naturalists of all stripes, flecks, dots, and textures.” —Kirkus Reviews, starred review “This attractive volume pleases on both aesthetic and intellectual level.” —Publishers Weekly, starred review “Beautifully illustrated. . . . Will inspire kids to marvel at animals’ variety and beauty.” —Booklist

A picture book about transformations: from egg to chicken, from seed to flower, from word to story, and more.