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Egg: A Culinary Exploration of the World's Most Versatile Ingredient
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
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Author Michael Ruhlman
Brand Little Brown and Company
Manufacturer Little, Brown and Company
ReleaseDate 2014-04-08
PublicationDate 2014-04-08

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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.



Author Michael Ruhlman
Binding Hardcover
Brand Little Brown and Company
EAN 9780316254069
Edition Har/Chrt
Feature Little Brown and Company
ISBN 0316254061
Label Little, Brown and Company
Manufacturer Little, Brown and Company
NumberOfItems 1
NumberOfPages 256
ProductGroup 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
UPC 884507400873
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