Egg : a culinary exploration of the world's most versatile ingredient
(Book)
Author
Contributors
Published
New York : Little Brown & Co, [2014].
Edition
First edition.
Physical Desc
xix, 235 pages : color illustrations, photographs ; 26 cm. + 1 poster (23 x 20 cm. folded)
Status
Sierra View Library - Adult Nonfiction
641.675 RUHLMA 2014
1 available
641.675 RUHLMA 2014
1 available
Sparks Library - Adult Nonfiction
641.675 RUHLMA 2014
1 available
641.675 RUHLMA 2014
1 available
Description
Loading Description...
Also in this Series
Checking series information...
Copies
| Location | Call Number | Status |
|---|---|---|
| Sierra View Library - Adult Nonfiction | 641.675 RUHLMA 2014 | On Shelf |
| Sparks Library - Adult Nonfiction | 641.675 RUHLMA 2014 | On Shelf |
Subjects
LC Subjects
Other Subjects
More Details
Published
New York : Little Brown & Co, [2014].
Format
Book
Edition
First edition.
Language
English
Notes
General Note
Includes indexes.
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.
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Ruhlman, M., & Turner, D. (2014). Egg: a culinary exploration of the world's most versatile ingredient (First edition.). 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 First edition., 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.
Staff View
Loading Staff View.