Egg
A Culinary Exploration of the World's Most Versatile Ingredient
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 Ruhl…
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Produktdetails
- ISBN: 978-0-316-25407-6
- EAN: 9780316254076
- Produktnummer: 22799535
- Verlag: Little, Brown and Company
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 256 S.
- Plattform: EPUB
- Masse: 45'397 KB
Über den Autor
Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a Chef, Egg, Ratio, The Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.
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