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

Ruhlman, Michael

Published by Little, Brown and Company, 2014
ISBN 10: 0316254061 / ISBN 13: 9780316254069
Used / Hardcover / Quantity Available: 1
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About the Book

Bibliographic Details

Title: Egg: A Culinary Exploration of the World's ...

Publisher: Little, Brown and Company

Publication Date: 2014

Binding: Hardcover

Book Condition: Collectible: Like New

Dust Jacket Condition: Like New

Signed: Signed by Author

Edition: First Edition.


Signed by author on title page without inscription. Stated First Edition with full number line. Bookseller Inventory # 55-3-75

About this title:

Book ratings provided by GoodReads:
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Synopsis: 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.

About the Author: Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.

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