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Egg by Michael Ruhlman

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Also by Michael Ruhlman:

Grocery, May 2017
Hardcover / e-Book
Egg, April 2014
Hardcover
The Book Of Schmaltz, August 2013
Hardcover
Ruhlman's Twenty, October 2011
Hardcover / e-Book
Michael Symon's Live To Cook, November 2009
Hardcover
Ratio, April 2009
Hardcover
The Making Of A Chef, April 2009
Paperback
The Soul Of A Chef, August 2001
Paperback / e-Book

Egg
Michael Ruhlman

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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