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Egg: A Culinary Exploration of the ..., Ruhlman, Michae

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Ubicado en: Montgomery Illinois, Estados Unidos
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Última actualización el 10 jul 2025 17:09:21 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
En buen estado: Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, ...
ISBN
0316254061
EAN
9780316254069
Publication Name
N/A
Type
Hardback
Release Title
Egg: A Culinary Exploration of the World's Most Versatile Ingr...
Artist
Ruhlman, Michael
Brand
N/A
Colour
N/A

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Product Identifiers

Publisher
Little Brown & Company
ISBN-10
0316254061
ISBN-13
9780316254069
eBay Product ID (ePID)
169901460

Product Key Features

Book Title
Egg : a Culinary Exploration of the World's Most Versatile Ingredient
Number of Pages
256 Pages
Language
English
Topic
Courses & Dishes / Breakfast, Specific Ingredients / Natural Foods, Methods / Professional, Specific Ingredients / General
Publication Year
2014
Illustrator
Yes
Genre
Cooking
Author
Michael Ruhlman
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
46.4 Oz
Item Length
10.3 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2013-948058
Dewey Edition
23
Reviews
" Egg is a book that could serve as a useful primer for novices but will especially appeal to avid cooks who are curious about why and how recipes work."-- Heller McAlpin , The Christian Science Monitor, "Ruhlman's cookbook makes you appreciate anew just how integral eggs are to the spectrum of cooking and baking."-- Greg Morago , The Houston Chronicle, I am, notoriously, an egg slut. This book has everything you need to know about the ingredient that gives in so many ways. And keeps on giving., "Even the most devoted fan of the humble egg can gain a new perspective on the ingredient in Michael Ruhlman's new book." -- Rebekah Denn , The Seattle Times, "Michael Ruhlman has a new cookbook that will likely change the way you think about the egg."-- NPR , The Salt, "The subtitle is no exaggeration, and Ruhlman, with great panache, proves it on page after page of his master class...You'll never see eggs in the same way again."-- William Grimes , The New York Times Book Review, With his keen understanding of cooking techniques and ingredients, Michael Ruhlman cracks opens the world of eggs, one of my all-time favorite foods. And I can't think of a better companion than Egg to explore their versatility, with spot-on recipes for everything from a fluffy omelet to start the day to the final flourish of a lofty soufflé to cap off dinner., In [ Egg ], Michael Ruhlman shows how a single ingredient plus a battery of fundamental techniques equals infinite possibilities in the kitchen."-- The Wall Street Journal, "A must-purchase for cookbook collections, this book invites the reader to understand as much as to execute."-- Mark Knoblauch , Booklist, "With his keen understanding of cooking techniques and ingredients, Michael Ruhlman cracks opens the world of eggs, one of my all-time favorite foods. And I can't think of a better companion than Egg to explore their versatility, with spot-on recipes for everything from a fluffy omelet to start the day to the final flourish of a lofty soufflé to cap off dinner."-- David Lebovitz , author of My Paris Kitchen, "I am, notoriously, an egg slut. This book has everything you need to know about the ingredient that gives in so many ways. And keeps on giving."-- Anthony Bourdain , author, television host, producer, "Home cooks and professionals will embrace this useful resource, which includes a pull-out flow chart measuring over four feet long."-- Publisher's Weekly (starred review), As useful as it is elegant, as comforting as it is revelatory, Egg elevates its humble subject to well-deserved heights, providing detailed (and delicious) instructions along the way., "As useful as it is elegant, as comforting as it is revelatory, Egg elevates its humble subject to well-deserved heights, providing detailed (and delicious) instructions along the way."-- Dan Barber , executive chef and co-owner of Blue Hill and Blue Hill at Stone Barns, "It would be easy to say that this book contains everything you've ever wanted to know about eggs, but Michael Ruhlman has included so much that most of us probably never realized we wanted -- and absolutely needed -- to know. Delving into one of the most primal and necessary ingredients in the kitchen, Michael's sharp thinking and keen culinary skills unlock secrets and open new ways for us to do more. A must for all of us who love to cook and bake."-- Dorie Greenspan , author of Around My French Table, " Egg explores eggs' diversity while focusing on the basics."-- Debbie Arrington , The Sacramento Bee, "We're obsessed with Michael Ruhlman's new cookbook Egg , and know that you're going to love it as much as we do."-- Alessandra Bulow , Epicurious
Dewey Decimal
641.675
Synopsis
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 this 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., 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.
LC Classification Number
TX745.R85 2014

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