Egg
A Culinary Exploration of the Worldâ??s Most Versatile Ingredient
Some 100 recipes are grouped by technique, and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat), while step-by-step photographs guide the home cook through this remarkable culinary journey.
CHF 43.50
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Produktdetails
- ISBN: 978-1-909342-85-9
- EAN: 9781909342859
- Produktnummer: 16480177
- Verlag: Quarto Publishing Group
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 256 S.
- Masse: H26.2 cm x B20.6 cm x D2.7 cm 1'256 g
- Abbildungen: Illustrations: 200 colour photographs
- Gewicht: 1256
- Sonstiges: General (US: Trade)
Über den Autor
MICHAEL RUHLMAN has been writing about the lives of chefs for more than 20 years, and in that time has become a chef himself. His books include The Making of a Chef, The Soul of a Chef and The Reach of a Chef and, on cooking, Ratio, The Elements of Cooking and Charcuterie. The book Twenty: The Ideas and Techniques That Will Make You a Better Cook won a prestigious James Beard Foundation Award in 2012. Ruhlman is based in Cleveland, Ohio. ruhlman.com
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