Egg : a culinary exploration of the world's most versatile ingredient
(Book)
Author
Contributors
Status
Lyons Public Library - Adult Nonfiction
641.8 RUH
1 available
641.8 RUH
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Lyons Public Library - Adult Nonfiction | 641.8 RUH | Available |
More Details
Format
Book
Physical Desc
xix, 235 pages : color illustrations ; 27 cm.
Language
English
Notes
General Note
Includes index.
Description
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.
Citations
APA Citation, 7th Edition (style guide)
Ruhlman, M., & Turner, D. (2014). Egg: a culinary exploration of the world's most versatile ingredient . Little Brown & Co.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Ruhlman, Michael, 1963- and Donna. Turner. 2014. Egg: A Culinary Exploration of the World's Most Versatile Ingredient. Little Brown & Co.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Ruhlman, Michael, 1963- and Donna. Turner. Egg: A Culinary Exploration of the World's Most Versatile Ingredient Little Brown & Co, 2014.
MLA Citation, 9th Edition (style guide)Ruhlman, Michael, and Donna Turner. Egg: A Culinary Exploration of the World's Most Versatile Ingredient Little Brown & Co, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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