John E. Finn, a professionally trained chef, teaches at Wesleyan University. Finn's work has appeared in The Oxford Companion to Sweets, Gastronomica, and Food, Culture & Society. He lives in Simsbury, CT.
The omelette, at once simple and complex, is delicious at any time. John Finn's mother was a fan and passed her knowledge and passion to her son. Here Finn provides instructions for four master recipes-the classic French omelette, an American diner omelette, a frittata and a dessert omelette-and delectable variations on each.