Egg : a culinary exploration of the world's most versatile ingredient
(Book)
Author
Contributors
Ruhlman, Donna Turner, Photographer
Published
New York : Little, Brown and Company, 2014.
Status
Central - Adult Nonfiction
641.675 RUHLM
1 available
641.675 RUHLM
1 available
Copies
Location | Call Number | Status |
---|---|---|
Central - Adult Nonfiction | 641.675 RUHLM | Available |
Description
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More Details
Published
New York : Little, Brown and Company, 2014.
Format
Book
Physical Desc
235 pages : color ; 27 cm + 1 folded flowchart
Language
English
Notes
General Note
Includes indexes.
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 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.
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Citations
APA Citation, 7th Edition (style guide)
Ruhlman, M., & Ruhlman, D. T. (2014). Egg: a culinary exploration of the world's most versatile ingredient (First edition.). Little, Brown and Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Ruhlman, Michael, 1963- and Donna Turner, Ruhlman. 2014. Egg: A Culinary Exploration of the World's Most Versatile Ingredient. Little, Brown and Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Ruhlman, Michael, 1963- and Donna Turner, Ruhlman. Egg: A Culinary Exploration of the World's Most Versatile Ingredient Little, Brown and Company, 2014.
MLA Citation, 9th Edition (style guide)Ruhlman, Michael, and Donna Turner Ruhlman. Egg: A Culinary Exploration of the World's Most Versatile Ingredient First edition., Little, Brown and Company, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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