A Culinary Exploration of the World's Most Versatile IngredientBook - 2014
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.
Publisher: New York : Little Brown & Co, 2014
Edition: First edition
Copyright Date: ©2014
Branch Call Number: 641.675 R854E 2014
Characteristics: xix, 235 pages : color illustrations, photographs ; 26 cm + 1 flowchart (23 x 20 cm folded)
Alternative Title: Culinary exploration of the world's most versatile ingredient