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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.
Authors: Ruhlman, Michael, 1963-
Title: Egg
a culinary exploration of the world's most versatile ingredient
Publisher: New York : Little Brown & Co, 2014.
Edition: 1st ed.
Characteristics: xix, 235 p. :,col. ill. ;,26 cm. +,1 poster (23 x 20 cm. folded)
Notes: Includes index.
Contents: Introduction
Egg/whole/cooked in shell
Egg/whole/cooked out of shell
Egg/whole/cooked out of shell/blended
Egg/as ingredient/the dough-batter continuum
Egg/separated/the yolk
Egg/separated/the white
Egg/separated but used together.
Summary: 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.
Local Note: 6 15 16 17 18 53 57 62 79 109 112 118 133 143 148 172 175 198 210 211 222 231 243 245 250 262
Additional Contributors: Turner, Donna
ISBN: 9780316254069
0316254061
Statement of Responsibility: Michael Ruhlman ; photography by Donna Turner Ruhlman
Subject Headings: Cooking (Eggs) Eggs.
Genre/Form: Cookbooks.
Topical Term: Cooking (Eggs)
Eggs.
LCCN: 2013948058
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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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app08 Version Arkelstorp Last updated 2014/10/23 09:41