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Egg

A Culinary Exploration of the World's Most Versatile Ingredient

Ruhlman, Michael

(Book - 2014)
Average Rating: 3.5 stars out of 5.
Egg
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Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to recipes for brioche and soufflés, covering a wide variety of sweet and savory creations.
Publisher: New York : Little Brown & Co, 2014.
Edition: 1st ed.
ISBN: 0316254061
9780316254069
Characteristics: xix, 235 p. :,col. ill. ;,26 cm. +,1 poster (23 x 20 cm. folded)
Additional Contributors: Turner, Donna

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Jan 26, 2015
  • markdanley rated this: 5 stars out of 5.

An excellent book. If more cooks fully understood this very common yet essential ingredient their culinary success might increase exponentially.
I loved it.

Jun 05, 2014
  • bweinst1 rated this: 4 stars out of 5.

I thought this was a practical, uncomplicated take on a very common ingredient

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app11 Version musli Last updated 2015/02/24 14:10