Egg: A Culinary Exploration of the World's Most Versatile Ingredient

Egg: A Culinary Exploration of the World's Most Versatile Ingredient

by Michael Ruhlman

Hardcover

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Product Details

ISBN-13: 9780316254069
Publisher: Little, Brown and Company
Publication date: 04/08/2014
Pages: 256
Sales rank: 440,166
Product dimensions: 8.30(w) x 10.00(h) x 1.10(d)

About the Author

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.

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Egg: A Culinary Exploration of the World's Most Versatile Ingredient 3.3 out of 5 based on 0 ratings. 3 reviews.
A_Sloan More than 1 year ago
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.
Anonymous More than 1 year ago
I have totally free range chickens on acreage.  Needed to get more knowledge on how to use their eggs. Borrowed this book from library, read it, cooked from it, bought it.  'Nuf said.
Anonymous More than 1 year ago
Unlike other Nook books, this book has no font adjustment menu. The font may be too small for you to read comfortably.