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

Front Cover
Little Brown & Company, Aug 2, 2014 - Cooking (Eggs) - 328 pages
3 Reviews
Reviews aren't verified, but Google checks for and removes fake content when it's identified
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.

What people are saying - Write a review

Reviews aren't verified, but Google checks for and removes fake content when it's identified

LibraryThing Review

User Review  - hhornblower - LibraryThing

This is now one the best cookbooks I have, and one of the few I've actually read, rather than just speed past the "filler" stories and just get to the recipes. Mr Ruhlman actually imparts basic ratios ... Read full review

LibraryThing Review

User Review  - Glennis.LeBlanc - LibraryThing

If for some reason you find yourself in possession of a large amount of eggs then this just might give you some ideas with what to do with it. Each chapter deals with a different way to make the eggs ... Read full review

Other editions - View all

Bibliographic information