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.
Product details
- Hardback | 304 pages
- 203 x 254 x 27.94mm | 1,338.1g
- 24 Apr 2014
- Little, Brown & Company
- New York, United States
- English
- 200 colour photos
- 0316254061
- 9780316254069
- 527,889
Download Egg : A Culinary Exploration of the World's Most Versatile Ingredient (9780316254069).pdf, available at laboraeditions.com for free.
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