Egg
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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, pr…
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Produktdetails
Weitere Autoren: Ruhlman Turner, Donna (Fotogr.)
- ISBN: 978-0-316-25406-9
- EAN: 9780316254069
- Produktnummer: 15273281
- Verlag: Hachette Book Group USA
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 235 S.
- Masse: H26.1 cm x B21.0 cm x D3.2 cm 1'343 g
- Gewicht: 1343
Über den Autor
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
45 weitere Werke von Michael Ruhlman:
The Elements of Cooking
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Wooden Boats
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Ruhlman's How to Braise
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Gabriel Kreuther
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Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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Ratio
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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Ruhlman's How to Saute
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The Reach of a Chef
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Ruhlman's Twenty
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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Grocery
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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In Short Measures
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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The Soul of a Chef
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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Michael Symon's Live to Cook
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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Egg
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
Ebook (EPUB Format)
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Ruhlman's How to Roast
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Little, Brown and Company. A Culinary Exploration of the World's Most Versatile Ingredient
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The Making of a Chef
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Walk on Water
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