Egg A Culinary Exploration of the World Most Versatile Ingredient Michael Ruhlman 0884507400873 Books Free Books Online to Read LDY

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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 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.
Michael Ruhlman,Egg A Culinary Exploration of the World's Most Versatile Ingredient,Little, Brown and Company,0316254061,Specific Ingredients - Dairy,Cookbooks.,Cooking (Eggs),Cooking;Eggs.,Eggs,Breakfast,COOKERY,COOKING,COOKING / Courses Dishes / Breakfast,COOKING / Methods / Professional,COOKING / Specific Ingredients / Dairy,COOKING / Specific Ingredients / Natural Foods,Cookbooks,Cookery by ingredient,Cooking / Wine,Cooking/Courses Dishes - Breakfast,Cooking/Methods - Baking,Cooking/Methods - Professional,Cooking/Specific Ingredients - Natural Foods,Courses Dishes,Courses Dishes - Breakfast,GENERAL,General Adult,Methods,Methods - Baking,Natural Foods,Non-Fiction,POULTRY COOKERY,Professional,Specific Ingredients,Specific Ingredients - Dairy,United States,COOKING / Courses Dishes / Breakfast,COOKING / Methods / Professional,COOKING / Specific Ingredients / Dairy,COOKING / Specific Ingredients / Natural Foods,Cooking/Courses Dishes - Breakfast,Cooking/Methods - Baking,Cooking/Methods - Professional,Cooking/Specific Ingredients - Natural Foods,Courses Dishes - Breakfast,Methods - Baking,Cooking / Wine,Cookbooks,Cookery,Poultry Cookery,Cooking,Cookery by ingredient

Egg A Culinary Exploration of the World Most Versatile Ingredient Michael Ruhlman 0884507400873 Books Reviews :

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.

Michael Ruhlman,Egg A Culinary Exploration of the World's Most Versatile Ingredient,Little, Brown and Company,0316254061,Specific Ingredients - Dairy,Cookbooks.,Cooking (Eggs),Cooking;Eggs.,Eggs,Breakfast,COOKERY,COOKING,COOKING / Courses Dishes / Breakfast,COOKING / Methods / Professional,COOKING / Specific Ingredients / Dairy,COOKING / Specific Ingredients / Natural Foods,Cookbooks,Cookery by ingredient,Cooking / Wine,Cooking/Courses Dishes - Breakfast,Cooking/Methods - Baking,Cooking/Methods - Professional,Cooking/Specific Ingredients - Natural Foods,Courses Dishes,Courses Dishes - Breakfast,GENERAL,General Adult,Methods,Methods - Baking,Natural Foods,Non-Fiction,POULTRY COOKERY,Professional,Specific Ingredients,Specific Ingredients - Dairy,United States,COOKING / Courses Dishes / Breakfast,COOKING / Methods / Professional,COOKING / Specific Ingredients / Dairy,COOKING / Specific Ingredients / Natural Foods,Cooking/Courses Dishes - Breakfast,Cooking/Methods - Baking,Cooking/Methods - Professional,Cooking/Specific Ingredients - Natural Foods,Courses Dishes - Breakfast,Methods - Baking,Cooking / Wine,Cookbooks,Cookery,Poultry Cookery,Cooking,Cookery by ingredient

Egg A Culinary Exploration of the World's Most Versatile Ingredient [Michael Ruhlman] on . bIn this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking./b For culinary visionary Michael Ruhlman

 

Product details Hardcover 256 pages Publisher Little, Brown and Company; Har/Chrt edition (April 8, 2014) Language English ISBN-10 0316254061

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