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

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Little Brown & Company, Aug 2, 2014 - Cooking (Eggs) - 328 pages
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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.

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

User Review  - Ariadna73 - Goodreads

Beautiful photos, high quality paper and an overall nice book. My takeaway is the recipe to make perfect hard boiled eggs: put them in cold water, bring to a boil in super slow heat, as soon as the ... Read full review

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