Description
In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
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.
Info
ISBN: 9780316254069
Published Date: April 8, 2014
Publisher: Little, Brown
Language: English
Page Count: 236
Size: 10.33" l x 8.26" w x 1.18" h
Category
Cooking, Food & Wine
Subject
Specific Ingredients