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Posted May 12, 2014
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.