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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 Cover


Synopses & Reviews

Publisher Comments:

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.

About the Author

Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.

Product Details

A Culinary Exploration of the World's Most Versatile Ingredient
Ruhlman, Michael
Little Brown and Company
Cooking and Food-Dairy and Eggs
Publication Date:

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » Dishes and Meals » Breakfast and Lunch
Featured Titles » General
Featured Titles » New Arrivals » Nonfiction
Health and Self-Help » Self-Help » General

Egg: A Culinary Exploration of the World's Most Versatile Ingredient New Hardcover
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Product details pages Little Brown and Company - English 9780316254069 Reviews:
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