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Egg - A Culinary Exploration of the World's Most Versatile Ingredient (Hardcover)
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Egg - A Culinary Exploration of the World's Most Versatile Ingredient (Hardcover)
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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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