Egg

Egg

A Culinary Exploration of the World's Most Versatile Ingredient

Book - 2014
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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.
Publisher: New York : Little Brown & Co., 2014
Edition: 1st ed. --
ISBN: 9780316254069
0316254061
Branch Call Number: 641.675 Ruh
Characteristics: xix, 235 p. : col. ill. ; 26 cm
Additional Contributors: Turner, Donna

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markdanley Jan 26, 2015

An excellent book. If more cooks fully understood this very common yet essential ingredient their culinary success might increase exponentially.
I loved it.

b
bweinst1
Jun 05, 2014

I thought this was a practical, uncomplicated take on a very common ingredient

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