Egg: A Culinary Exploration of the World’s Most Versatile Ingredient

$40.00 $27.75

SKU: 0316254061 Categories: ,

Description

Description

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 the 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.

Additional Info

Additional information

Author

Michael Ruhlman

EAN

9780316254069

Edition

Har/Chrt

ISBN

0316254061

Label

Little, Brown and Company

Manufacturer

Little, Brown and Company

NumberOfItems

1

NumberOfPages

Package Quantity

ProductGroup

Book

ProductTypeName

ABIS_BOOK

PublicationDate

2014-04-08

Publisher

Little, Brown and Company

ReleaseDate

2014-04-08

Studio

Little, Brown and Company

Title

Egg: A Culinary Exploration of the World's Most Versatile Ingredient

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