Egg: A Culinary Exploration of the World's Most Versatile Ingredient (PagePerfect NOOK Book) [NOOK Book]

Overview

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 ...
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Egg: A Culinary Exploration of the World's Most Versatile Ingredient (PagePerfect NOOK Book)

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Overview

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.
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Product Details

  • ISBN-13: 9780316254076
  • Publisher: Little, Brown and Company
  • Publication date: 4/8/2014
  • Sold by: Hachette Digital, Inc.
  • Format: eBook
  • Pages: 256
  • Sales rank: 170,751
  • File size: 21 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Mike Ruhlman
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 Donna.
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Customer Reviews

Average Rating 2.5
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted May 12, 2014

    No Font Adjustment menu

    Unlike other Nook books, this book has no font adjustment menu. The font may be too small for you to read comfortably.

    Was this review helpful? Yes  No   Report this review
  • Posted April 21, 2014

    I Also Recommend:

    Eggcellent! As a true culinary visionary, Michael Ruhlman asks

    Eggcellent!

    As a true culinary visionary, Michael Ruhlman asks of the kitchen staple the egg, "What can't it do?!"

    Recipes in Egg include Italian meringue, quiche, custards, and even condiments like mayonnaise. One of the most intriguing facets of Ruhlman's book is his flowchat that depicts the many uses and ways of preparing eggs. This helpful sheet is removable (!) for easy pinning on the fridge. Since I am trying to incorporate more of this healthy and affordable protein into my weekly menu, this is a huge plus.

    Other reasons I recommend this book...
    - Nearly 100 recipes organized into easy groupings
    - Step-by-step photographs guide you along the way
    - Everything you wanted to know about buying eggs
    - Recipes that put a new spin on traditional favorites, for as he says, "there is nothing that isn't improved when you put a well-cooked egg on top of it"

    On a final note - its good to get the good word from an expert like Ruhlman! He has studied cooking for over 20 years and written two other successful books The Making of a Chef and The Elements of Cooking. While it may not be the most diverse or jam-packed book about eggs on the market, Ruhlman's new book about "this really fabulous, versatile ingredient" is defintely helpful for those who want to crack into eggs in a new way.

    Was this review helpful? Yes  No   Report this review
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