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

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

Author: Michael Ruhlman
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Book Title
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
Author
Michael Ruhlman
ISBN
9780316254069
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.Binding Type: HardcoverAuthor: Michael RuhlmanPublisher: Little Brown and CompanyPublished: 04/08/2014ISBN: 9780316254069Pages: 256Weight: 2.95lbsSize: 10.10h x 8.10w x 1.10dAward: James Beard Foundation Book Awards - NomineeReview Citations: Publishers Weekly 04/07/2014Booklist 04/15/2014 pg. 9New York Times Book Review 06/01/2014 pg. 37
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.

Binding Type: Hardcover
Author: Michael Ruhlman
Publisher: Little Brown and Company
Published: 04/08/2014
ISBN: 9780316254069
Pages: 256
Weight: 2.95lbs
Size: 10.10h x 8.10w x 1.10d
Award: James Beard Foundation Book Awards - Nominee

Review Citations: Publishers Weekly 04/07/2014
Booklist 04/15/2014 pg. 9
New York Times Book Review 06/01/2014 pg. 37
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.

Binding Type: Hardcover
Author: Michael Ruhlman
Publisher: Little Brown and Company
Published: 04/08/2014
ISBN: 9780316254069
Pages: 256
Weight: 2.95lbs
Size: 10.10h x 8.10w x 1.10d
Award: James Beard Foundation Book Awards - Nominee

Review Citations: Publishers Weekly 04/07/2014
Booklist 04/15/2014 pg. 9
New York Times Book Review 06/01/2014 pg. 37