A Culinary Exploration of the World's Most Versatile Ingredient
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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by Michael Ruhlman
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by Michael Ruhlman
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by on October 21, 2016
- Little, Brown and Company, April 2014
Little, Brown and Company
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