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A Culinary Exploration of the World's Most Versatile Ingredient
Little, Brown and Company
April 2014
On Sale: April 8, 2014
256 pages
ISBN: 0316254061
EAN: 9780316254069
Hardcover
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Cookbooks
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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