Placeholder text

Go to cart

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

By Michael Ruhlman

Egg: A Culinary Exploration of the World's Most Versatile Ingredient Leisure, Home & Garden

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

0 - Used - very good
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 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.
Product details
Number of Pages:
256
Release Date:
2014-04-08
Publication Date:
2014-04-08
Publisher:
Little, Brown and Company
Languages:
Published: English, Original: English
ISBN10:
0316254061
ISBN13:
9780316254069
Weight:
1352 g
Currently sold out